Nigerian Fried Rice is one of the most popular rice recipes in Nigeria. It is a favorite dish that you will always find in parties,it is also a delicacy that can't be missed in Naija homes during festive periods. Luckily its Easter period, you can cook it for your family and friends. Fablast Cuisine will be Sharing the two methods that you can use to cook Frief Rice, Sit back, take your pen an write.
Ingredients 6-8 people
4 cups of rice
2 cups of diced Carrot (Scrape before dicing)
2 cups Green beans
1/2 cupGreen Pea
1 cup of diced Green pepper
300g Liver
1.5kg Meat (chicken, beef, turkey or goat meat)
150ml Vegetable oil
1 cup of sliced Onions
1/2 Cup Sweet Corn
1/2 cup diced spring onions
2 Tablespoon Curry powder
Salt
Ginger and garlic
Sliced Rodo ( remove the seed, dice to finger shape)
Things To Do Before Preparing The Fried Rice
1. If you are using raw green peas, boil for few mins and drain off water and set aside, if using tin peas drain the water in the peas wash and set aside
2. Scrape the carrot and dice into cubes, boil for few mins drain and set aside.
3. Drain the water in the sweet corn.
4. Boil the Liver and dice into cubes
5. Remove the seed in the green pepper and dice into cubes, Dice the spring onions too.
6. Remove the seeds in the red pepper (ata rodo) and dice into finger shapes
7. Wash the meat, squeeze in the water from the grated ginger, add the garlic, seasoning cubes and mix together, add water to the level of the content of the pot, boil till its done. Sieve the stock gotten from cooking the meat into a bowl and set aside, fry the meat or grill it.
FIRST METHOD
1. Wash the Rice in salt water, drain in a sieve.
2. Fry the liver drain off excess oil and set aside, fry all the vegetables (carrot,green beans, peas, sweet corn, spring onions) too drain off excess oil and set aside
3. In a clean big pot, Pour in the groundnut oil, add the chopped onions and stir fry, Add the curri, and the crushed seasoning cubes and stir well
4. Add the washed drained rice and start stiring till its well fried
5. Add the sieved stock gotten from cooking the meat into the fried rice, add more water if necessary, cover the pot and let it cook, avoid adding too much water so that you dont over cook the rice.
6. When you are okay with the texture of the rice, pour in the fried liver and the fried vegetables, and the sliced red pepper, stir together with a wooden spoon. Leave for few mins and put off the gas its ready.
SECOND METHOD
1. Parboil the rice, rinse in cold water to stop the cooking process, put in a sieve to drain off the water.
2. Pour the stock gotten from cooking the meat through a sieve, and pour into the pot, place on fire and bring to boil, add curri and salt
3. Pour in the parboiled rice, the water level should be slightly less than the rice level, at most it should be the level of the rice, this is to ensure the rice does not overcook and its well cooked by the time the water dries up. Cover the pot and leave to cook over medium heat
4. When the water dries up check the texture of the rice, it must not be too strong nor too soft, it must separate from each other. Pour into a casserole or a flat pot to cool down quickly. If let in the pot used to cook the rice it will continue cooking, and it will stick together
5. Divide the vegetables into equal part as that of the rice you can fry at once, so that you don't over crowd the frying pan.
6. pour a small amount of vegetable oil into a frying pan, when the oil is hot, add one part of the chopped onions, curri and stir for 10s, add 1part of the liver and keep stiring for a min, add 1 part of the vegetables and stir
7. Add 1 part of the rice and red pepper, add salt and seasoing cube if needed. Stir together till it has mixed together.
8. Transfer into a dry pot. Repeat the process for the remaining batches of rice.
Note; Fried rice can go bad very fast, to avoid this, spread the fried rice to cool down before pouring into your cooler. For more info or to request for any Nigerian food recipes visit fablastcuisine.blogspot.com or call 08054637107 to request for any recipe.
