How to Cook Nigerian Fried Rice | Best Recipe
Dear lovers of rice, do you know how to cook Nigerian fried rice? This is another rice dish you need to try.
Nigerian fried rice is a popular rice dish in Nigeria that is loved by everyone for its vibrant color and rich flavors.
This fried rice is not only enjoyed in Nigeria alone but is a delicious meal too even in the Diaspora. The recipe I will be showing you here for making this Nigerian fried rice is the process of making this fried rice is a very simple yet delicious recipe.
Nigerian fried rice is entirely different from other types of fried rice like Chinese fried rice or chicken fried rice. This is because of its favorable taste and vibrant colors from the vegetables used.
This meal is often served as a main dish at parties, celebrations, and gatherings. This rice has become an integral part of Nigerian cuisine as it brings people together over a delicious meal.
How to Cook Nigerian Fried Rice
There are many variations of Nigerian fried rice; each recipe has its twist of ingredients added by the cook.
Some people include additional ingredients like raisins or boiled eggs for extra nutrients and flavor.
Although this food is very delicious, it can be high in calories due to the oil used in frying and also the addition of meat.
Therefore to make it much healthier, you have to use less oil and make use of more vegetables. As I said earlier Nigerian fried rice has a bold flavor, vibrant color, and distinctive taste because of the curry powder added to it.
When cooking this fried rice I recommend freshly cooked grain parboiled rice, because it is firmer and less sticky. The fried rice should be seasoned generously with spices and aromatics, giving the secret of good fried rice and a rich profile.
This rice can be paired with grilled or fried meat (chicken, turkey, goat, and beef), plantain, coleslaw, and other Nigerian dishes like Jollof rice.
The ingredients I will be using in making this delicious Nigerian fried rice are listed below.
Ingredients Used for Nigerian Fried Rice
1. Five cups of rice (long grain)
2. Chicken Stock
3. Onions
4. Carrots, green beans, Peas and cabbage
5. Vegetable oil
6. Sweet corn
7. Beef liver
8. Curry powder and Thyme
9. Chicken stock cube, salt and pepper
10. Ginger and garlic
Steps on How to Prepare Nigerian Fried Rice
Before you start cooking, make sure your utensils and equipment are clean as well as your cooking area. When it comes to what we eat hygiene is very important, so that we can stay healthy after eating.
Now, let’s make this delicious Nigerian fried rice, using the steps below.
Step 1
Wash the beef liver into a pot, season for taste, and cook for 10-15 minutes till the meat is done. Wash all the vegetables (cabbage, green beans, and carrot) chop them into fine tiny shapes, and set aside separately.
Cut the already-cooked liver and set it aside too. Slice your onions and set aside as well. These processes of slicing are very easy with the use of a knife and chopping board.
Step 2
Wash the rice into the pot of chicken stock and cook on medium heat till the water dries up (the stock should be enough to precook the rice till it’s soft, not too soft to avoid being sticky).
Step 3
Put your cooking pan or pot on heat, allow it to dry, and then pour your vegetable oil inside, let it heat up, and then add the sliced onions and stir for 1-2 minutes.
Step 4
After 2 minutes add the chopped vegetables (carrots, green beans) first, followed by the beef liver and sweet corn, stir and allow it to fry for a minutes. Add your cabbage, peas, thyme, curry powder, salt, pepper, and chicken stock cube.
Stir and taste for salt, pepper, and all seasoning.
Step 5
Add the precooked rice to the pot/pan veggies and proteins and stir fry for about 4-6 minutes on medium-high heat.
After 5-6 minutes take your pot/pan off the heat and serve with any meat of your choice alongside coleslaw if you want.
Note: If you overcook the rice it will result in mushy and sticky fried rice. Of course that is not what you want, so cook it tender still firm to a bit not strong.
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