How to: Nigerian Fried Rice

Fried Rice is actually the king of all Nigerian rice recipes. It is also one of the most popular rice recipes especially during a festive period or a party. Without Fried rice in a Nigerian restaurant....well, silence.

To be honest, fried rice is not difficult to make. Simply because you have to do the fry at a time method doesn't mean that's the only method. I do not like the frying method myself because it's tedious.

That means, if you're cooking for a big occasion, the rice is going to be swimming in oil.

Actually, it's not the oil that gives it its yellow colour, it's the curry powder and yes there is another method.

Using this recipe, you don't have to be frying over and over again.

Ingredients needed are:

• 3 cups of long grain rice
• 1 large onions
• 3 large green bell pepper
• 1 atarodo- scotch bonnet
• 50g of chopped liver
• Meat or fish of your choice (I used chicken and beef)
• veg oil
• yellow curry powder (most preferably lion or ducros)
• 3 large carrots
• 200g of green peas and 200g of sweet corn
• 100g of green beans (same as green peas)
• 100g of cabbage
• maggi, salt and thyme to taste
• 150g of cooked & peeled prawns

Cooking Procedures                                                                                     

1. Wash and parboil the rice for 15 minutes (to prevent stickiness and lessen the

    starch content). while the rice is being paroiled, wash the meat and chicken 

    to be used,season and bring to a boil

 2. While the meat and rice are boiling, wash the carrot,cabbage,green beans, 

     half of the onion,liver and the ata rodo;dice the vegs. Remember to 

     scrape the carrots.

3. After dicing the veg, the rice must have been parboiled, the meat could take 

     a little more time.Wash the rice with cold rice, drain in a sieve for 5 mins.

4. While waiting for the rice to drain, wash and blend the remaining half of the 

     onion with the green bell pepper and set aside.

5. Put back the rice into the pot,pour in water to the same level as the rice, add 

   in 2 tablespoon of the curry powder, 1 tablespoon of thyme, 1/2 table spoon 

   of salt, 1 maggi cube. Cook on high heat for 10 mins, then add in the blended    pepper and onion. Cook for another 5 mins. The yellow colour should be rich      now

6. The chicken and beef must be tender enough by now, separate the stock 

    the meat and set aside to roast/deep fry the meat and/or chicken

7. Pour the meat stock into rice and leave on high heat for 8-10 mins, water 

    should be enough if not, add little again. 
     Open the can of green peas and sweet corn and rinse the content.

8. When the rice has absorbed the water and the water is way lower than the

    rice, use a serving spoon to add 2 spoons of veg oil. There is oil in the meat

    stock already

9. After at least 5mins of cooking, spread the diced vegetables, washed green
   peas and sweet corn, washed prawn and chopped liver over the rice,without 
   stirring. Cover the pot again for the steam to cook the vegs. Reduce to a low 
   heat and leave for some minutes for the water to dry up, and also check for
    taste.

10.While the rice is cooking, clean up cooking area, preheat the oven at 350 F,

    gas mark 4. Place the seasoned chicken/meat in the roasting pan and into 

    the oven for approximately 30 mins or better still,deep fry it.

11.Take the rice off heat and stir with a wooden spoon to evenly spread the veg

     and prevent rice breakage. 

Clean up cooking area, remove chicken from oven and fried rice is ready to be serve. Also, serve with coleslaw or any other vegetable salad.

Preserve the rest in fridge and most advisably cook the amount that can be consumed that day.

Enjoy!