Nigerian Vegetable Fried Rice
Nigerian fried rice is its own dish, quite different from the Chinese and Thai versions. Here the rice cooks in the broth left from simmering chicken, so every grain carries the taste of curry powder, thyme and stock. Diced liver and a quick fry of ginger, garlic, beans, carrot, peppers and corn are folded in at the end. It makes a colorful, full plate for a family meal or a party.
Instructions
Rinse the rice well under running water, then drain it so no excess liquid is left in the bowl.
Season the chicken with a stock cube, curry powder, thyme, onion and salt. Put it in a pot, cover with water and simmer until the meat is tender.
Lift the chicken out and stir the rice into the broth left in the pot. Add a little more water only if needed and cook until the rice is tender, taking care not to add too much or the rice will turn soggy.
Put the liver in a separate pot and season it with salt, a stock cube and onion. Cook until tender, then let it cool and dice it.
Heat about 1 tablespoon of vegetable oil in a clean pan. Add the garlic, onion and ginger and fry for about 3 minutes.
Stir in curry powder, thyme and the bay leaf, then add the runner beans and carrot. Fry for a few minutes.
Add the bell peppers, sweet corn, spring onions and diced liver. Season with salt to taste and stir fry for a few minutes.
Tip the vegetables into the cooked rice and stir well. Warm everything together over low heat so the flavors mingle, then serve hot.
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.
