Ingredient:
•500g long grain white Rice
•500ml Chicken or Turkey stock/broth
•100g Cow Liver (use beef as a
substitute)
•2 large Carrots
•1 handful Green Peas or Runner Beans
•1 large Green bell pepper
•1 Onion bulb
• 2-3 tablespoonful Curry Powder
•1 teaspoonful Garlic Powder
•½ tablespoonful Black or white pepper
(optional)
•2- 3 Cooking spoonful Vegetable Oil
•2 stock cube or bouillon cube for
Seasoning
•Salt (to taste)
For serving the Fried Rice:
•500g Chicken/Turkey thighs or
drumsticks
• 1 teaspoon thyme(for cooking the
chicken)
• 1 teaspoon curry (for cooking the
chicken)
• 1 stock cube (for cooking the chicken)
• A few onion slices (for cooking the
chicken)
Cooking Directions
1. If you don't have stock,you can easily
prepare a tasty stock by cooking the
Chicken;
Simply, Place the Chicken in a pot,
add 1 teaspoon thyme, 1 teaspoon curry,
1 stock cube and onion slices;
Add a little water and cook the
chicken for 10 minutes. Then add more
water and cook until done.
The liquid left after cooking the
chicken,is your stock. Pour the stock
into a Strainer to remove tiny chicken
bones and any other particles in it; then
set the stock aside for later use.
You can now go ahead and fry or grill
the chicken.
2. Wash and place the cow liver in a pot,
add seasoning cube and salt to taste;
Cook the liver for 10minutes, then when
cooled,cut into cubes and set aside.
Liver can also be fried , before cutting
into cubes.
Tip: If you can't stand liver, you can use
fried beef , chicken or shrimps as a
substitute.
3. Parboil the Rice using the method
HERE; then place in a sieve to drain out
excess water.
Tip: Parboiling helps to reduce the
starchy content of the rice which makes
the grains to clump together when
cooking.
The next step is to prepare the
Vegetables
4a. Wash all the vegetables.
Dice the onion & set aside ;
b. Peel the carrots & cut into small
cubes.
c. Remove the seeds of the green bell
peppers & cut into small cubes.
Tip: Although fresh veggies are the best
for Nigerian fried rice, frozen vegetables
can also be used(after thawing).
d. Place the carrots & green peas in
boiling water for 5 minutes, strain out
and place in a bowl of cold water, leave
to cool in the water, then pour into a
sieve and set aside.
Tip: this method is called blanching. It
helps to par-boil the vegetables without
cooking it through, thereby cutting down
the stir-frying process. It also helps to
preserve the vibrant color of the
vegetables.
5a . Place the reserved chicken stock
into a large pot and bring to a boil. The
stock should be at almost the same level
as the rice, so that it dries up completely
when the rice is done.
You can add some water if the stock
won't be enough to cook the Rice.
b. As the stock begins to boil, add the
parboiled rice, seasoning cubes(stock
cubes), curry powder, garlic powder,
onions and salt to taste. Leave to cook
on medium heat until it's done.
TIP; The cooked rice should not be
soggy or too tender and the grains
shouldn't stick together either.
You can Pour out the cooked rice into a
wider pot and set aside.
6. Heat up the vegetable oil; add the
carrots, peas, green bell pepper and
diced liver/meat; then add a little white/
black pepper, a garlic, curry &seasoning
cube to taste.. stir fry for 1 min and
pour into a bowl.
The Rice is going to be fried in small
batches, so you'll have to divide the stir-
fried vegetables into equal portions. The
size of your frying pan/wok will
determine how many portions you will
have.
7. Pour a portion of the stir-fried mix
into the frying pan; add the cooked rice
and stir-fry for about 2 minutes.
Tip: Do not overcrowd the pan,make
sure there is a little space in the pan so
that you can move the rice around the
pan for even distribution of heat.
Repeat this process for the remaining
rice and veggie mix.
Now your Nigerian Fried Rice is Ready to
be served with Moi- moi ,Fried plantains,
Fried or grilled turkey/ fish/beef/Chicken
or any meat of your choice. ENJOY!
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