Nigerian Coconut Fried Rice with Shrimp and Liver
Nigerian coconut fried rice cooks the grains in coconut milk and chicken broth, so every kernel takes on a gentle sweetness before the frying even finishes. Curry powder, thyme, ginger and bay leaf keep that richness savory. Shrimp and beef liver add two very different textures, tender and briny against dense and mineral, while carrots, corn and bell pepper bring color. It is a full party-style rice dish for a crowd.
Instructions
Wash the rice well and leave it to drain while you prepare the rest.
Heat a thin layer of coconut oil in a frying pan and fry some chopped onion for 3 minutes. Stir in the garlic and thyme and cook for a few seconds, just until fragrant.
Add the drained rice to the onion and fry it for 5 minutes, then add the ginger and fry briefly again.
Pour in the coconut milk and chicken broth, then add the bay leaves, stock cube, curry powder, pepper and salt. Cook for about 15 minutes, until the rice is tender and the liquid has been absorbed, then set it aside.
Toss the shrimp with black pepper, paprika and salt. Heat a thin layer of oil in a frying pan, cook the shrimp until done, and set them aside.
In the same pan, heat a thin layer of coconut oil and cook some chopped onion for 3 minutes. Add the beef liver, carrots, sweet corn and pepper and cook until everything is cooked through.
Combine the rice, shrimp and cooked vegetables in one pot and stir well so everything is evenly mixed. Cook for a few more minutes to bring it together.
Serve hot with a salad, coleslaw or a drink.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
