Authentic Nigerian Fried rice

Everyone loves fried rice!!!

There are a million and one fried rice recipes worldwide but the Nigerian fried rice tugs at our heartstrings overtime. While Jollof rice is our first love, is there a Nigerian party complete without fried rice? 

A classic Nigerian fried rice contains a bright medley of vegetables like carrots, peas, string beans and sweet corn, a healthy dose of proteins, particularly chopped liver and shrimps and a healthy dose of herbs and seasonings like curry powder and dried thyme.

*It must be noted that it doesn't have the durability of Jollof rice and gets spoilt if not handled carefully. Please don't cover until its cool and store in a fridge if keeping overnight.

INGREDIENTS

*Good quality Long grain rice

*Vegetable oil

*Mixed veg (frozen or fresh.. Never overcook your vegetable, as they loss essential nutrients)

*Cooked kidney (cut into small chunks)

*Prawns or Sprimps (fresh or pre-cooked)

*Curry

*Thyme

*Stock cube (chicken stock cube preferably) 

Wash the rice 

Drain properly

Add to a pot of boiling water 

Add in stock cube (I prefer adding stock cube rather than salt..). Place a lid on, then allow to cook 

In your frying pan, add in vegetable oil then the kidney (allow to fry for few mins, you don't want to over fry as kidneys do tend to go hard when over cooked or fried).

Then the curry and thyme

Next, add in the prawns, stock cube (remember we've added some to the boiling rice, so we only need a little here), then mixed vegetables (if using frozen mixed vegetables, make sure to defrost first). Allow to fry for 2-5mins. 

Now pour the mix into the almost cooked rice.

Stir all together (when stirring fried rice or jollof rice always stir from bottom to top very gently, then hit the stirring spoon on the side of the pot to remove any sticking rice, before stirring again.. Try not to over stir, as this causes the rice to go mushy and burn).

At this point, the rice needs to steam.
To steam, place a clean washed nylon/carrier bag over the rice, then put the lid of the pot on top to seal in all heat. You can also use aluminum foil in place of the bag.  Steam for 3-5mins, taste for salt and add more salt/stock cube if needed.

Turn off the heat and remove the pot from the cooker to rest before serving 

And here it is,  served with oven grilled ginger and garlic salmon. Try my method today and give some feedback. Thanks.