If you enjoy unique Nigerian cuisine, try Nigerian fried rice. Before boiling the rice in chicken stock, parboil it briefly. Then, sauté the mixed vegetables in seasonings for about 5 minutes but not all, check the subsequent section to learn how to get the best flavour and yummy taste.

Ingredients to Cook Nigerian Fried Rice

1. 2 cups (356 g) parboiled basmati, jasmine, or white rice

2. 1/2 cup chicken or turkey stock (118 millilitres)

3. Oil made from veggies

4. 1 diced onion

5. 1 cup chopped mixed vegetables (128 grammes)

6. Optional: 1 cup (128 g) Diced beef liver

7. 1/2 teaspoon thyme (2.5 grammes)

8. 1 teaspoon (5 g) of curry powder from Nigeria or Jamaica.

9. 1 cup stock (to taste) Season with salt and garnish with chopped onions. This recipe feeds five people.

How to Cook Fried Rice in Nigeria

Step 1:  Rinse the rice with cold water and transfer it to a large pot.

Rinse the rice with cold water and transfer it to a large pot. Fill a fine mesh strainer halfway with dried rice (1 cup, 178 g). Run cold water over the rice, then gently rinse with your hands.

You can make this recipe with basmati, white, or jasmine rice. Nigerian fried rice is usually made from parboiled long-grain rice.

The recipe calls for 2 cups (356 grams) of parboiled rice. 1 cup (178 g) dry rice equals about 2 cups (356 g) cooked rice.

Step 2: Fill the big pot with two cups (473 ml) of water. Fill the big pot with two cups (473 ml) of water. When parboiling rice, add twice as much water as rice. To parboil 1 cup (178 g) of dried rice, use 2 cups (473 mL) of water.

Step 3: Bring the mixture to a boil on high heat for 5 minutes. Bring the mixture to a boil on high heat for 5 minutes. Bring the water to a boil over high heat. 

Then, set a timer for 5 minutes and let the rice boil. To avoid boiling over, leave the pot’s lid off while the liquid heats.

Step 4: Fill a fine mesh sieve halfway with rice. Fill a fine mesh sieve halfway with rice. Turn off the heat and put a fine mesh strainer over the sink. Strain the rice mixture through a sieve to remove any excess water.

Step 5: Soak the sieve in a bowl of cold water for approximately 5 minutes. Soak the sieve in a bowl of cold water for approximately 5 minutes. Fill a big mixing basin partly with cold water. Place the fine mesh strainer in a basin of water and soak the rice for a few minutes.

Step 6: Rinse the rice with cold water. Remove the strainer from the water basin and rinse the rice again with cold water from the faucet. Your parboiled rice is now ready for use in this recipe!

Step 7: In a large pot, heat 1/2 cup (118 mL) stock to a boil. In a large pot, heat 1/2 cup (118 mL) stock to a boil.

Nigerian fried rice is usually prepared with chicken or turkey stock. Combine 1/2 cup (118) of the stock in a large skillet or saucepan. Bring the liquid to a high rolling boil.

In traditional Nigerian recipes, rice is always cooked in beef stock (in contrast to Chinese fried rice, which is cooked in plain water). If you prefer, you can substitute beef or vegetable stock.

Step 8: In a large pot, heat 1/2 cup (118 mL) stock until it boils. Nigerian fried rice is generally prepared using chicken or turkey stock. In a large skillet or saucepan, combine half a cup (118) of the stock. 

Allow the liquid to reach a full boil. Rice in traditional Nigerian cuisine is always cooked in a meat stock. You can use beef or veggie stock instead if you prefer.

Frying the Veggies and Rice

Step 1: Sauté the onions for one to two minutes.

Sauté the onions for one to two minutes. In a large skillet or wok, heat 1 teaspoon (5 mL) of vegetable oil over medium heat. Once the oil is hot and shimmering, add the diced onion and simmer for a few minutes.

Step 2: Combine the mixed vegetables, stock cube, and seasonings in a mixing dish.

Combine the mixed vegetables, stock cube, and seasonings in a mixing dish. To the skillet, add 1 cup (128 g) diced mixed vegetables. Then, add 1/2 teaspoon (2.5 g) thyme, 1 teaspoon (5 g) curry powder, and 1 stock cube, and combine thoroughly.

For a true Nigerian flavour, sauté 1 cup (128 g) cubed beef liver with the vegetables.

Frozen mixed vegetables can be eaten right away while still frozen. Alternatively, slice and dice your mixed vegetables. Carrots, maize, green beans, and peas should all be combined.

Step 3: Cook for 1-2 minutes with the veggies.

Cook for 1-2 minutes with the veggies. Cook, stirring regularly, until the vegetable mixture is well heated. Overcooking the vegetables causes them to lose their shape and vibrant colour. If the vegetables stick to the skillet, add 1 teaspoon (5 mL) of frying oil.

Step 4: Fry everything for 3-5 minutes, then add the rice.

Fry everything for 3-5 minutes, then add the rice. Stir the rice into the skillet with the seasoned veggies until well combined. Cook for 3–5 minutes, stirring constantly. For the best flavour, remove the fried rice from the heat and serve immediately. Leftovers should be refrigerated in an airtight jar for 5-7 days.