Nigerian fried rice is a very simple and delicious recipe. It is one of the most widely eaten Nigerian food, both Nigerians at home and in diaspora enjoy eating this rice meal. It has a continental taste and look, it is served at almost all parties held in Nigeria, from birthdays, weddings, picnics, etc.
Some people think to make fried rice is quite hard, but I tell you it’s so easy once you follow the steps.
Before the steps here is a list of ingredients needed.
INGREDIENTS
– 3cups of rice
– Chicken or turkey
– Vegetable oil
– 1/2 cup of green beans
– 3 carrots
– 1 tablespoon of Nigerian curry powder
– 100g of liver
– Salt ( to taste)
– 3 stock cubes
– 1 tablespoon of thyme
– 1/4 cup of sweet corn
– 1/4 cup of sweet peas
– 2 scallions
-1/2 cup chicken or turkey stock
INSTRUCTIONS
– Cook the cow liver, chicken or turkey with the stock cubes add thyme and chopped onions. When done you can either fry in vegetable oil or grill in an oven.
– Parboil the rice , make sure it’s not soft, to ensure the rice grains will not stick together , when the rice is done rinse with cold water, put in a sieve and set aside.
Wash the vegetables and cut into tiny pieces
– Pour the chicken/ turkey stock through a sieve into the pot to remove all traces of onions, thyme etc used cooking the meat and set to boil. Once it boils add the parboiled rice and add 1 tablespoon of curry powder, make sure the rice is not over cooked and to ensure this, the water should be at the same level with the rice. Stir together cover the pot and leave to cook on medium heat. Once the rice is done set aside.
– Preheat oil in pan, put in the onions and fry for a minute, add scallions, mixed veggies and seasoning ( thyme, curry powder, salt and stock cubes)
– Pour the rice into the veggies mixture and stir fry for about 3 – 5 minutes, take it off the heat and serve.
Andddddd your fried rice is ready, you can eat it alongside coleslaw, moimoi etc. it tastes heavenly. Give it a trial and I’m sure you will be cooking at any chance you get. Enjoy!
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Foodie chopchop 