Classic Nigerian Fried Rice
A vibrant and savory rice dish sautéed with colorful vegetables, liver, and aromatic spices commonly served at celebrations.
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Ingredients
- 3 cups Parboiled long-grain rice
- 4 cups Chicken stock
- 2 tablespoons Curry powder
- 1 teaspoon Dried thyme
- 1 1/2 cups Mixed vegetables (carrots, peas, sweet corn, green beans)
- 1/2 cup Cooked beef liver, diced
- 3 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 1 small Green bell pepper, diced
- 1 piece Scotch bonnet pepper, minced(optional)
- 2 units Seasoning cubes
- 1 teaspoon Salt
Instructions
- 1
Wash the rice thoroughly to remove excess starch and drain well.
- 2
In a large pot, bring the chicken stock to a boil, then add the rice, curry powder, thyme, seasoning cubes, and salt.
- 3
Cook the rice until it is about 90% done (firm to the bite) and the liquid is fully absorbed; set aside to cool completely.
- 4
Heat vegetable oil in a large wok or skillet over medium-high heat.
- 5
Sauté the onions and scotch bonnet pepper for 2 minutes, then add the diced liver and fry until slightly browned.
- 6
Add the mixed vegetables and green bell pepper, stir-frying for 3-5 minutes until tender-crisp.
- 7
Add the cooked rice to the vegetables in small batches, tossing and frying each batch for 2 minutes to ensure even distribution and flavor.
- 8
Adjust seasoning if necessary and serve hot with fried chicken or plantains.
Nutrition per Serving
420
Calories
14g
Protein
65g
Carbs
11g
Fat
4g
Fiber
3g
Sugar
850mg
Sodium
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