Nigerian Fried Rice…Double Fried!

A must have at parties and a big meal in most homes; the second most common rice dish in Nigeria. “Clearly, there are different recipes out there, but the popular African recipe is the Nigerian Fried Rice. It is labeled “Nigerian Fried Rice.
There are now many ways to prepare Nigerian fried rice. Some recipes require the rice to be parboiled and then stock and veggies added, then cooked until doneness is added. Others need the rice to be prepared, cooking oil and stock added and then fried veggies cooked to the required doneness. These methods are conventional and proven, but I’ve always had my own system, which is what I’m going to use.

Instead of cooking oil, we’ll be frying the vegetables with butter. Butter improves Fried Rice’s taste and gives it a very lush look as well. The method is much longer than the usual fried rice procedure, but trust me, the means will be justified in the end. Want to have fried rice? You get “FRIED” RICE with this recipe!

Let’s get started…..

Ingredients:
3 cups easy cook rice
2 cups of chicken/beef stock
21/2 tablespoons butter
3/4 medium size red onion chopped
1/4 red pepper,green bell pepper and scotch bonnet chopped
1/2 cup green peas
2 carrots chopped
1 cup frozen prawns
1 cup diced chicken
1 cup diced liver/kidney
3 garlic cloves minced
1/2 tablespoon curry powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 knorr chicken cube
1/2 teaspoon preferred spice, I use Aromat
Salt to taste

Directions:

Get ready with your ingredients.
Thoroughly wash your rice until the water runs clean. To stop sogginess, you need to get as much starch out as you can. Pour into a pot when it is washed properly, add the chicken stock, water to cover, curry, thyme, preferred spice, white pepper and allow to cook on medium heat until three quarters of the way is cooked.

Check your cooking with stock on a regular basis and it contains a decent amount of oil so it has a tendency to burn.
Grab a big wok or frying pan while it’s cooking, and put on medium heat. Add in the butter and leave to melt. When it’s melted, add in the chopped opinions, sauté for a minute or till translucent, add the garlic, sauté till fragrant
Then add the diced chicken…..Then the liver/kidney, fry for 3 minutes…
Now add one Knorr cube…. Add the carrots and peppers, fry for 3 minutes
Add the sweet corn and peas, continue to fry for another 2 minutes…
Add the Shrimp lastly…

Combine and fry for a further 2 minutes. Divide the fried veggies into 2 or 3 servings when it’s all fried, depending on the size of your wok/frying pan. Leave a portion for the task. Put aside the other remaining portions. We’ll be frying the rice in batches with the vegetables. Check your rice now. When three quarters of the way is finished, that’s when it’s tender but still a little bit shape, turn off the heat. Now add half or a third of the rice (depending again on the size of your wok) into the portion of veggies still in the wok.
Combine thoroughly and begin to fry. Fry for at least 8 minutes. Fry till the rice becomes soft and dries up a little bit.

You might feel a little bit of burning, but don’t worry, it’s part of the process.
When it is fried, pass the contents into a bowl to your satisfaction.
In the wok and fry, add a further portion of veggies and rice.

Repeat the process until all the rice and veggies are fried.
When it’s all done, combine all portions together, taste for salt/seasoning, adjust if necessary, then fry again for another minute or two. And your Nigerian fried rice is ready.

And viola its done!