Nigerian Fried Rice Recipe
1 hrMedium6 servingsNigerian
Golden curry-scented rice tossed with carrots, peas, green beans and sautéed liver — a staple at Nigerian celebrations.
Prep 25 mins · Cook 35 mins · Total 1 hr
Ingredients
- Parboiled rice – 3 cups
- Chicken stock – 3 cups
- Beef or chicken liver – 200 g
- Carrots – 2 diced
- Green beans – 1 cup
- Sweet corn – 1/2 cup
- Green peas – 1/2 cup
- Onion – 1
- Curry powder – 2 tsp
- Dried thyme – 1 tsp
- Vegetable oil – 4 tbsp
- Salt – to taste
Equipment: Pot, Large frying pan or wok
Step-by-Step Instructions
Cooking mode · Step 1 of 425%
Par-cook the rice
Cook rice in stock with 1 tsp curry and thyme until just tender and dry. Spread out to cool.
Par-cook the rice
Cook rice in stock with 1 tsp curry and thyme until just tender and dry. Spread out to cool.
Cook the liver
Boil liver for 8 minutes, dice small and set aside.
Fry the vegetables
Fry onion in oil, add carrots and green beans for 3 minutes, then corn, peas and liver.
Fry in batches
Add rice a portion at a time with the remaining curry, tossing over high heat for 3–4 minutes per batch.
Cooking Tips
- Cold, dry rice fries better and won't turn mushy.
- Frying in batches keeps the pan hot.
Substitutions
- Swap liver for shrimp or diced chicken.
- Use mixed frozen vegetables to save time.
