How to cook the perfect Fried RICE...

By Kemi Mobuse - Saturday, August 04, 2018

Nigerian Fried Rice! Hmmm!

The second most popular rice dish in Nigeria; A must have at parties and a major meal in most homes. It’s tagged “Nigerian Fried Rice” obviously cos there are various recipes out there but the popular African recipe is the Nigerian Fried Rice.

Now, there are several methods of cooking Nigerian Fried Rice. Some recipes call for parboiling of the rice and then adding stock and veggies, then cooking till done. Others require cooking the rice, adding cooking oil and stock and then fried veggies then cook till desired texture is achieved. These methods are classic and tested, however, I’ve always had my own method which is what I’ll be using.

For this Nigerian Fried Rice recipe, you’ll need a large frying pan or wok, perhaps a 32cm one if you’ve got one. This is because the rice will be fried for quite a while and for time management reasons, it’s better to start off with a large wok.

Also, you need a lot of chicken or beef stock to get a very flavourful Nigerian Fried Rice. Your stock needs to be well seasoned cos the outcome of the Fried rice is dependent hugely on the tastiness of the stock.

When preparing Fried Rice, do try as much as possible to use fresh veggies, even if it’s just the carrots. Fresh and sweet carrots do add a lot of sweetness, also, if you’re thinking of using sweet corn, do ensure it’s actually sweet. Some sweet corn are quite bland and add no flavour to foods. Feel free to mix and match your veggies to suit your taste buds or dietary preferences.

We will be frying the veggies with butter instead of cooking oil. Butter enhances the flavour of Fried Rice and also gives it a very lush look. The process is much longer than the normal fried rice process but trust me, the end will justify the means. You want fried rice? With this recipe, you get “FRIED” RICE!

Let’s get started…..
Chopped veggies, diced chicken and liver, baby prawns and chopped garlic.
3 cups easy cook rice

2 cups of chicken/beef stock

21/2 tablespoons butter

3/4 medium size red onion chopped

1/4 red pepper,green bell pepper and scotch bonnet chopped

1/2 cup green peas

2 carrots chopped

1 cup frozen prawns

1 cup diced chicken

1 cup diced liver/kidney

3 garlic cloves minced

1/2 tablespoon curry powder

1/2 teaspoon thyme

1/2 teaspoon white pepper

1/2 teaspoon black pepper

1 knorr chicken cube

1/2 teaspoon preferred spice, I use Aromat

Salt to taste

Get your ingredients ready.

Wash your rice thoroughly till the water runs clear. You need to get as much starch out as you can to avoid sogginess. When it’s properly washed, pour into a pot, add the chicken stock, water to cover, curry, thyme, preferred spice, white pepper and allow to cook on medium heat till it’s cooked three quarters of the way.Check constantly cos your cooking with stock and it contains a fair amount of oil so it’s got a tendency to burn.

Check constantly cos your cooking with stock and it contains a fair amount of oil so it’s got a tendency to burn.

While that’s cooking, get a large wok or frying pan, place on medium heat. Add the butter and leave to melt.
When it’s melted, add in the chopped opinions, sauté for a minute or till translucent.
add the garlic, sauté till fragrant
Then add the diced chicken…..
Then the liver/kidney, fry for 3 minutes… Now add one Knorr cube….
Add the carrots and peppers, fry for 3 minutes
Add the sweet corn and peas, continue to fry for another 2 minutes…
Add the Shrimp lastly…
Combine and fry for a further 2 minutes.
When it’s all fried, divide the fried veggies into 2 or 3 portions; depending on the size of your wok/frying pan. Leave a portion in the work. Set the other remaining portions aside. We will be frying the rice with the veggies in batches.
Now, check on your rice. If it’s done three quarters of the way, that’s when it’s tender but just a little bit form still, switch off the heat.

Now add half or a third of the rice (depending again on the size of your wok) into the portion of veggies still in the wok.

Combine thoroughly and begin to fry. Fry for at least 8 minutes. Fry till the rice becomes soft and dries up a little bit.
You may experience a bit of burning, but fret not, it’s part of the process.When it’s fried to your satisfaction, transfer the contents into a bowl. Add another portion of veggies and rice into the wok and fry. 

Repeat the process until all the rice and veggies are fried. When it’s all done, combine all portions together, taste for salt/seasoning, adjust if necessary, then fry again for another minute or two. And your Nigerian fried rice is ready.
And its done!
Hope you’ll give this Nigerian fried rice recipe a try and if you do, please give me a feedback, be nice to know how you get on.
Do feel free to use the “Share” buttons below. Enjoy!


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