Nigerian Fried Rice
Delicious, moist Nigerian fried rice cooked in homemade chicken stock, with liver and mixed vegetables, no seasoning cubes.
Video
Original video: watch on YouTube
Ingredients
21 items
- Local chicken
- Onions
- Green paste
- Garlic paste
- Ginger paste
- Black pepper
- Thyme
- Curry
- Bay leaf
- Sea salt
- Water
- Rice (soaked in hot water, then washed)
- Cooking oil
- Liver (raw)
- Green peas
- Carrot
- Runner beans
- Green bell peppers
- Sweet corn
- White pepper
- Spring onions
Instructions
7 steps
- Cook the local chicken in a pot with onions, green paste, garlic paste, ginger paste, black pepper, thyme, curry, bay leaf, sea salt and water until the chicken is ready.
- While the chicken cooks, soak the rice in hot water (this avoids parboiling), then wash it thoroughly.
- Remove the chicken and sieve the stock. Put the washed rice in a pot, pour the sieved stock over it, stir and cook until the rice has absorbed the stock.
- In a separate pan, heat cooking oil and stir-fry the raw liver. Season with salt and black pepper.
- Add the green peas, carrots and runner beans and stir-fry, then add the green bell peppers and sweet corn. Season with white pepper, curry and salt.
- When the rice has absorbed the stock but is still moist, add it to the stir-fried vegetables and mix.
- Add spring onions on top, turn off the gas and cover the pot so the steam finishes the cooking.
Cooking tips
- Soak the rice in hot water instead of parboiling it.
- Add the rice to the vegetables while it is still moist.
