A Recipe For Nigerian Fried Rice

Welcome to My Woven Words! You are on your path to discovering how to prepare a mouth-licking, palatable recipe… You can and will prepare a sensational Nigerian Fried Rice just by following simple steps.

Fried rice is one of the most widely eaten Nigerian food; it is accepted by almost every Nigerian both at home and in Diaspora. The process of making fried rice is a bit complicating but gets easier with time.
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Here is the complete ingredient for making this delicious Nigerian food although some of them could be omitted depending of personal preferences.

INGREDIENTS FOR NIGERIA FRIED RICE. (6-8 PERSONS)

• 4 cups of rice
• 5 cups of sliced Cabbage
• 2 cups of sliced Carrot
• Green beans {2 cups}
• Peas {half cup} (optional)
• 1 cup of sliced Green pepper
• Liver {0.3kg}
• Meat {2kg}(chicken, beef or goat meat)
• Vegetable oil {150ml}
• 1 cup of sliced Onions
• Curry powder (coloring spice) {2 Tablespoons}
• Salt and pepper to taste

PREPARATION

Most Nigerian foods start with you parboiling the meat to be used, Most Naija foods including fried rice goes along with fried or cooked meat. The most popular meat in Nigerian is either chicken or beef.

Parboil the goat meat, chicken or any other you chose with all the necessary ingredient (teaspoon of salt, half cup of sliced onions, teaspoon of thyme spice, teaspoon of curry, 2 cubes of maggi or knorr). Allow the meat to cook for ten to fifteen minutes, taste for salt, then pick out and grill, deep fry or barbecue. Be sure to reserve the stock (meat water)

Chop the cabbage, green beans, carrot, liver and set aside in a wide tray as you can find in the video below or the image above. This process is easy, I normally use just a knife and chopping board or a tray.

Remove the white center seeds from the green pepper and also slice.

Parboil the 4 cups of rice also and cook with half of the meat stock (water from the meat) and two cups of water, cook until it is about 80% done.

HERE IS HOW TO MAKE FRIED RICE IN NIGERIA

• Set your cooking pot on heat, allow to dry, then pour in about 150ml of groundnut or vegetable oil (some folks also prefer cooking margarine) If you want to use cooking margarine 150g would be enough.
• Note: It is better to continue with the same oil you used while frying the meat (that is only if you fried the meats), you can reduce it to 150ml.
• Allow to heat then add the sliced onions stir for 1-2 minutes then add the chopped carrot and green beans, any of this two can actually go first. Add the cabbage also.

• Stir for 1-2 minutes then add the curry powder (Curry is a yellowish spice that actually adds the yellowish color of fried rice, add and stir till you are satisfied with the color.) meat stock (water from the meat), add ground pepper (optional), add a teaspoon of salt and the chopped liver, add 1-2 cubes of maggi or knorr then stir and taste, you may add more salt.
• You would have a yellowish mixture which would often taste overly spiced, don’t worry the rice would balance the taste. (If it doesn’t taste overly spiced it is advisable to add another cube of maggi and salt so it doesn’t become tasteless after you add the white rice {a trick}).
• If you are satisfied with the taste then add the green pepper, stir, add the almost-done white rice, stir, cover your pot and cook for 5 to 10 minutes, you are done with fried rice.

Serve with the fried or grilled meat (chicken, beef etc.)

Reference:

• www.google.com
• www.allnigerianfoods.com
• http://www.africanfoodmap.com
• youtube.com