Nigerian Fried Rice: Better Than Any Restaurant
Nigerian Fried Rice: Better Than Any Restaurant
Nigerian fried rice is not Chinese fried rice with a Nigerian passport. It is its own category entirely — vibrant with mixed vegetables, perfumed with liver and curry powder, and insistently, gloriously yellow-green. It sits beside jollof at every party, holding its own without apology.
Ingredients (Serves 8)
- 1kg Tilda Golden Sella Basmati — parboiled essential for the separated grain texture
- Chicken liver and gizzard, Ardo Mixed Veg 1kg
- Green onions, green pepper, carrots
- 2 tbsp curry powder, thyme
- 2 Jumbo cubes, 1 tbsp Knorr Chicken Powder
- Vegetable oil, salt
Method
1. Parboil Rice in Stock
The critical step: cook rice in well-seasoned chicken stock until 70% done. The stock flavours every grain before the wok heats. Drain and cool completely.
2. Flash-Fry Liver First
Fry seasoned, cubed liver in hot oil for 3 minutes. Set aside. Pink in the centre is correct — it finishes cooking when it rejoins the rice.
3. Wok Technique
In batches, stir-fry cold rice in hot oil with curry and Jumbo. High heat, constant movement. Add vegetables and liver. Stir-fry 4 minutes. Serve immediately alongside party jollof.
Get the rice and seasonings that make this right. Shop our full rice range →