How to cook Nigerian fried rice

If you enjoy the flavor of traditional Nigerian cuisine, try the Nigerian fried rice! Boil the rice for a few minutes before cooking it in the chicken broth. Then fry the mixed vegetables in the spices, stir the cooked rice with the vegetables, and fry the mixture for 5 minutes. Serve the fried rice immediately for the best flavor and texture.

2 cups (356 g) basmati or jasmine rice or parboiled white rice

1/2 cup (118 ml) chicken or turkey broth

Vegetable oil

1 onion (cubes)

1 cup (128 g) chopped mixed vegetables

1 cup (128 g) diced liver (optional)

½ teaspoon (2.5 g) of thyme

1 teaspoon (5 g) Nigerian or Jamaican curry powder

1 stock cube

salt to taste)

Chopped green onions for garnish

Makes 5 servings

Rinse the rice with cold water and pour it into a large saucepan. Put 1 cup (178 g) of dry rice into a fine mesh strainer. Pour cold water over the rice and use your hands to gently rinse the rice. You can use basmati rice, white rice, or jasmine rice for this recipe.

Traditionally, Nigerian fried rice is made from parboiled long-grain rice.

The recipe calls for 2 cups (356 g) of boiled rice. One cup (178 g) of dry rice makes about 2 cups (356 g) of cooked rice.

Add 2 cups (473 ml) of water to the large bowl. When boiling rice, use twice as much water as you would in rice. In this case, use 2 cups (473 ml) of water because you are boiling 1 cup (178 g) of dry rice.

Boil the mixture on high heat for 5 minutes. Let the water fully boil. Then start the timer and let the rice boil for 5 minutes. Keep the lid on the saucepan while the liquid is heating up so that it does not boil.

Transfer the rice to a fine mesh strainer. Turn off the heat and place a fine mesh strainer over the sink. Pour the mixture into the colander to drain the water from the rice.

Place the strainer in a bowl of cold water for 5 minutes. Fill a large bowl with cold water. Place the fine mesh strainer into the bowl of water so the rice has soaked for several minutes.

Rinse the rice with cold water. Remove the strainer from the bowl of water and rinse the rice again with cold water from the tap. At this point, your rice is partially boiled and ready to use in this recipe!

Put 1/2 cup (118 ml) of stock into a large saucepan and bring to a boil. Nigerian fried rice is traditionally made with chicken or turkey broth. Add 1/2 cup (118) of stock to a large saucepan or saucepan. Let the liquid come to a full boil.

In traditional Nigerian recipes, rice is always cooked in meat broth (as opposed to rice in Chinese fried rice, which is cooked in plain water).

If you prefer, use meat or vegetable broth instead.

Add boiled rice and boil for 25 minutes. Carefully put the boiled rice in the boiling broth. Boil the rice until it has absorbed all of the stock, which usually takes about 25 minutes.

We take the rice off the heat and flip it with a fork after 5 minutes.

Fry onions for 1-2 minutes. Pour 1 teaspoon (5 ml) of vegetable oil into a large skillet or wok pan over medium heat. Once the oil is hot and shiny, add the onion cubes and fry for a few minutes.

Add mixed vegetables, broth cube and spices. Add 1 cup (128 g) of mixed vegetables to the skillet. Then stir in 1/2 teaspoon (2.5 g) of thyme, 1 teaspoon (5 g) of curry powder, and 1 bouillon cube.

For an authentic Nigerian flavour, fry 1 cup (128 g) of diced beef liver with vegetables.

You can use frozen mixed vegetables straight from the bag while they are still frozen. If you prefer, chop and chop the mixed vegetables yourself. Try a combination of carrots, corn, green beans, and peas.

Fry vegetables for 1-2 minutes. Stir and cook the vegetable mixture over a medium heat until the vegetables are hot. Avoid overcooking the vegetables or they will lose their shape and vibrant color.

If vegetables stick to the pan, add 1 teaspoon (5 ml) of cooking oil.

Add rice and saute everything together for 3-5 minutes. Transfer the rice to the pan with the seasoned vegetables and stir until combined. Stir the mixture for 3-5 minutes with constant stirring.

Turn off the heat and serve the fried rice immediately for the best flavour.

Place any leftovers in an airtight container and refrigerate for 5-7 days

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