Nigerian Chicken Fried Rice
This Nigerian chicken fried rice gets its savory depth from soy sauce and chicken stock instead of the curry or turmeric used in the more familiar Nigerian version. The rice is cooked in the stock, cooled, then stir-fried with ginger, garlic, onion, peas, green beans, carrots, and corn. Shredded chicken and bits of egg go in at the end. It comes together quickly and suits almost any table.
Instructions
Season the chicken and cook it until tender. Shred it into small pieces, fry the shreds lightly in a little oil, and set them aside.
Cook the rice in chicken stock, then let it cool to room temperature. Cold rice stays separate in the pan instead of turning mushy.
Heat a small amount of oil in a frying pan. Whisk the egg, pour it in, and cook until set, then lift it out and set it aside.
Add a little more oil to the hot pan along with the ginger, garlic, and onion. Sauté for 2 minutes, until fragrant.
Add the peas, green beans, carrots, and corn, and sauté for 5 minutes, until soft. Stir in 1 tablespoon of soy sauce and season with ground black pepper.
Add the rice and a few more tablespoons of soy sauce, and mix well so every grain is coated. Taste and add salt if it needs it.
Return the shredded chicken to the pan and toss until everything is heated through. Take the pan off the heat and garnish with chopped scallion.
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