Go Back
–+ servings
cropped-Fried-Rice-30.jpg
Print

Nigerian Fried Rice Recipe

Learn how to make delicious Nigerian Fried Rice with chicken, colorful vegetables, curry powder, and flavorful chicken stock. Perfect for parties and family meals.
Course Lunch/Dinner
Cuisine African, Nigerian
Keyword fried rice, homemade
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 609.6kcal
Author Lola Osinkolu

Ingredients

For the Beef Liver

  • 1 lb beef liver
  • 2 tablespoon cooking oil
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon paprika

For the Rice

  • 3 cups long-grain rice
  • 3½ cups chicken stock turkey or vegetable stock
  • 1 teaspoon curry powder

Stir fry

  • 1 cup diced onion
  • 1 cup mixed vegetables carrots, sweet peas, sweet corn, and green beans
  • 2 teaspoon chicken stock powder
  • ½- inch fresh ginger minced or grated
  • 2 teaspoon dried thyme
  • 1-2 teaspoon curry powder
  • 1 habanero pepper seeds removed and minced, or cayenne pepper to taste
  • salt to taste to taste
  • 2-3 tablespoon cooking oil

Instructions

Prepare the liver

  • Cut the beef liver into about 2-inch-thick slabs. Rinse and pat them dry with paper towels.
  • Season the beef liver with salt, black pepper, and paprika. Heat the oil in a skillet over medium-high heat, then add the beef liver slabs and fry until browned and cooked through, turning occasionally.
  • Remove from the pan and set aside to cool. Then dice into small cubes. About half an inch thick.

Cook the rice

  • Rinse the rice thoroughly until the water runs mostly clear. Add the rice to the pot with the chicken stock. Cover and bring to a boil, then reduce the heat and cook until the rice is tender and the stock has been absorbed. The rice should be tender but firm, with every grain separate, not soft or mushy. Do not overcook the rice. Allow it to cool. See note 1

Stir-fry

  • Heat 2–3 tablespoons of oil in a skillet or wide pot over medium-high heat. Add the diced onion and fry for 2 minutes. Add the ginger and minced habanero pepper and fry for about 30 seconds.
  • Add the mixed vegetables and fry for 2 to 3 minutes, until they are tender but still slightly crisp.
  • Add the chicken stock powder, thyme, and 1 teaspoon of curry powder. Stir well and cook for another minute.
  • Stir in the cooked liver into the vegetables and cook for 1–2 minutes.
  • Add the cooled rice to the pan in batches. Gently toss everything together until the rice is evenly coated with the vegetables and liver. Stir-fry for 3–5 minutes, allowing the flavors to come together.
  • Taste and adjust the seasoning if needed. Serve hot with fried or grilled chicken, moi moi, Nigerian salad, fried plantains, or your favorite side dish.

Notes

  1. Do not overcook the rice during the initial cooking stage; keep it firm to bite (like you cook your pasta al-dente). Otherwise, you will end up with soggy fried rice.
  2. High heat is essential during the final stir-fry. Medium heat will steam the rice rather than fry it.
  3. Keep the vegetables crunchy. They should be tender but still have bite. Overcooked, soft vegetables make this dish feel heavy and dull.
  4. Use chicken or turkey stock, not beef stock. Beef stock is too heavy and overpowers the mild flavors of the dish.
  5. Wash the rice thoroughly before cooking to remove excess surface starch. This is what prevents the rice from clumping in the pan.

Nutrition

Calories: 609.6kcal | Carbohydrates: 89.6g | Protein: 27.1g | Fat: 14.8g | Saturated Fat: 2.3g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 7.4g | Trans Fat: 0.2g | Cholesterol: 212.2mg | Sodium: 626.2mg | Potassium: 622.1mg | Fiber: 3.3g | Sugar: 3.7g | Vitamin A: 14437.9IU | Vitamin C: 9.1mg | Calcium: 59.9mg | Iron: 5.8mg