Make Nigerian Fried Rice at Home

Introduction

Fried rice is a dish that’s popular around the world, and it can be made in many different ways. In its most basic form, fried rice is made with cooked rice that’s been stir-fried in a wok or skillet with oil, vegetables, and often some type of protein, like chicken, beef, or shrimp. Seasonings and spices can also be added for flavor. Fried rice is typically served as a main dish or as a side dish. The origins of fried rice are unclear, but it’s thought to have originated in China and spread to other parts of Asia and the world through migration and trade. The greatest thing to happen to birthday celebrations, marriage proposals, block parties, picnics, and other special events and occasions has had to be Nigerian Fried Rice.

Fried rice is so simple to make, that you could make it at home every weekend. You’ll think you’re on a paradise island if you eat Nigerian Fried Rice with Moi Moi, Nigerian Salad, or Coleslaw. Are you prepared to embark on a culinary frenzy with Nigerian fried rice?

Ingredients:

  • Three-quarters cup (750g) long-grain parboiled rice
  • vegetable oil
  • chicken (either whole or drumsticks)
  • 100g of cow udder
  • One spoonful of Nigerian curry powder
  • green beans, ½ cup
  • three carrots
  • Salt (as desired)
  • Three onions
  • 3 cubes for stock/boullion
  • One-third cup thyme

Before frying the rice,

  • Chop the veggies.
  • Clean every vegetable that will be used to make fried rice.
  • Cut the carrots into small pieces using a scraper.
  • Chop the green beans into tiny, 0.7-cm-long pieces.
  • After soaking these two veggies separately in boiling water for around five minutes, drain.
  • Chop off one onion bulb. Put them all aside.

Get the chicken and liver ready.

  1. Once the cow liver is cooked through, chop it into little pieces. You may cook the liver alongside the chicken, like I did in the video below, to save time and effort.
  2. Chop up the entire chicken and sauté it with two chopped onions, thyme, and Knorr cubes. When finished, deep-fry in vegetable oil or grill in an oven. It looks more presentable with a golden appearance, particularly when you are hosting visitors.

Directions for Cooking

STEP 1. To make fried rice, parboil the rice according to the directions provided in that recipe. When rice is properly parboiled, it prevents the grains from sticking together after cooking. Following a cold water rinse, place the parboiled rice in a strainer to allow all of the water to drain.

STEP 2. To get rid of all the ingredients used to cook the chicken, such as onions, thyme, etc., pour the chicken stock through a sieve. After adding the stock to a saucepan, bring it to a boil. Add the parboiled rice after the water reaches a boil. Add salt to taste after adding 1 tablespoon of basic yellow curry powder. Since the purpose of the plain yellow curry powder is only coloring, it shouldn’t have any chilli.

STEP 3. At most, the water level should be exactly the same as the rice, but it should be somewhat lower. This will guarantee that the rice is not overcooked and that all of the water has evaporated by the time it is done. This amount of water will cook the rice without causing the grains to cling together. After giving everything a stir, put the pot lid on and cook over medium heat. In this manner, the rice avoids burning before the water runs out.

STEP 4. The rice ought to be cooked to perfection after the water has evaporated. The ideal fried rice has separated grains that are firm to the biting but not too firm.

STEP 5. To help the rice cool down faster, move it to a casserole dish or another pot. Once more, this is necessary to prevent the grains from adhering to one another. The rice will continue to cook in the original hot pot and ultimately come together.

STEP 6. It’s best to split the veggies at this time into four, five, or even six equal sections. This amount will depend on how much rice you can fit in the pan or pot without crowding it; the rice will be cooked in batches. Additionally, divide the chopped cow liver and cooked rice into the same number of equal pieces.

STEP 7. Now fill a frying pan with a tiny bit of vegetable oil. This amount of oil should be enough to cover one part of the cooked rice and one part of each vegetable. After heating up the oil, add one portion of chopped onions and stir for ten seconds. Next, add one portion of chopped cow liver, one portion of each chopped vegetable, and finally, one portion of cooked rice.

STEP 8. If needed, add even more salt. If you need to adjust the color at this point, you may also add more curry powder. After thoroughly mixing all the ingredients, transfer to a dry saucepan. For the remaining ingredient batches, repeat this process.

STEP 9. It’s time for the fried rice. Accompany with crispy chicken. You can include Nigerian salad, Moi Moi, or cole slaw.

REMEMBER: Nigerian Fried Rice spoils easily. Spreading it out to cool and then promptly refrigerating will help you avoid this. If not, consume it after you’ve finished cooking it. Cook it right before serving if you want to serve it at a party; otherwise, it will go bad! It keeps its flavor for up to 48 hours when refrigerated.
Fried rice from Nigeria

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