How to make Nigerian Fried Rice

Everyone loves fried rice, I mean who doesn’t. Some of our followers on instagram asked us to put up a recipe for Nigerian fried rice. Fried rice doesn’t really take that long to prepare if you know how to manage your time. The only thing I don’t like is cutting the carrots, I try to blackmail someone into doing it for me. I also suggest that you use fresh vegetables when preparing this dish because personally I think that’s also what makes it different.

Prep Time: 30 minutes 

Cook Time: 40-60 minutes

Serves 4

Ingredients

2  cups of rice 

2 Green Peppers

6 carrots

1 Bulb Onion

2 stalks of Spring Onions

1/2 cup of Green Peas

1/2 cup of chopped String (Green) Beans

1 cup of seasoned and cooked Gizzard

1 cup of cooked Shrimps

Chicken Broth (Add a cup of water, 8 pieces of chicken, a teaspoon of salt, seasoning cubes, curry, thyme, onions, a clove of garlic into a pot. Allow to boil for 20-25 minutes)

Seasoning cubes – regulate amount depending on preference

Salt

1 tablespoon of Curry

1 teaspoon Thyme

3 cooking spoons of Olive Oil/ Vegetable Oil

Procedure

The key to seasoning properly especially since you are using chicken broth and the steamed vegetables, is to taste them so you’ll know how much seasoning is required for the fried rice.

• Boil the chicken gizzard, add a quarter teaspoon of salt, curry, thyme, half a clove of garlic, onions and a seasoning cube. Allow to boil on medium to high heat (Takes approximately 20-30 minutes for it to boil completely)
• Chop the carrots, onions, string beans, and green peppers
• Put the shrimp in hot salted water for approximately 10 minutes. 

• Put 2 spoons of olive oil in a large pot and put the rice
• Allow to fry on low heat for 7-10 minutes while stirring continuously
• Add a  teaspoon  of salt, seasoning cubes, curry and thyme.
• Add the chicken broth and allow to steam on low heat for about 20 minutes. (I try to add water a little at a time to ensure the rice boils properly without getting too soft)
• Pour 1 cooking spoon of olive oil in a wok pan (or a pot) and pour in all the chopped vegetables and gizzard. Add curry, thyme, seasoning cube, half a teaspoon of salt and close with a lid.
• Allow the vegetables to steam/fry  for 10- 15 minutes approximately on low to medium heat  ( or until the carrots are tender)
• Fry the shrimps in a different frying pan.
• Once the rice is boiled, add the steamed/fried vegetables and shrimps and stir them into the rice properly.
• Allow to steam on low heat for an additional 5 minutes

Serve

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