Nigerian Party Fried Rice
A vibrant, savory, and aromatic rice dish stir-fried with colorful vegetables, liver, and signature Nigerian spices.
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Ingredients
- 3 cups Long grain parboiled rice
- 4 cups Chicken stock
- 2 tablespoons Curry powder
- 1 teaspoon Dried thyme
- 2 cups Mixed vegetables (carrots, peas, sweet corn, green beans)
- 1 cup Cooked beef liver, diced small
- 1/2 cup Vegetable oil
- 1 large Onion, finely chopped
- 1 piece Scotch bonnet pepper, minced(optional)
- 3 units Seasoning cubes (Maggi or Knorr)
- 1 teaspoon Salt
- 1/2 cup Spring onions, sliced
Instructions
- 1
Wash the rice thoroughly to remove excess starch and parboil it in a pot of boiling water for 10 minutes, then drain and rinse with cold water.
- 2
In a large pot, bring the chicken stock to a boil. Add half of the curry powder, thyme, one seasoning cube, and salt.
- 3
Add the parboiled rice to the stock. The liquid should be just level with the rice. Cover and cook on medium heat until the liquid is fully absorbed and rice is 95% cooked.
- 4
Heat vegetable oil in a large wok or frying pan over medium-high heat.
- 5
Sauté the onions and scotch bonnet pepper for 2 minutes, then add the diced liver and the remaining curry powder, stir-frying for another 3 minutes.
- 6
Add the mixed vegetables and the remaining seasoning cubes. Stir-fry for 2-3 minutes until the vegetables are tender but still crunchy.
- 7
Add the cooked rice to the pan in small batches, stir-frying and mixing thoroughly with the vegetables and liver after each addition.
- 8
Garnish with spring onions, turn off the heat, and let it steam for 5 minutes before serving.
Nutrition per Serving
420
Calories
14g
Protein
62g
Carbs
14g
Fat
4g
Fiber
3g
Sugar
850mg
Sodium
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