Nigerian Fried Rice with Moi Moi, Nigerian Salad or Coleslaw and you will feel elated on a whole new level, without further ado. Lets go!
3¾ cups (750g) long grain parboiled rice
Chicken (whole chicken or chicken drumsticks)
100g cow liver
1 tablespoon Nigerian curry powder (NOT Indian Curry)
½ cup green beans
Salt (to taste)
3 stock/boullion cubes
1 tablespoon thyme
Before you cook the Fried Rice
Cut the vegetables
plate of fried rice
Wash your vegetables to be used in cooking the fried rice. Scrape and chop up the carrots into tiny dices. Cut the green beans into small uniform pieces of about 0.8cm long. Wet down these 2 vegetables separately in hot water for about 6 minutes and drain it out to. Slice 1 bulb of onion, have the set aside
Ready the liver and chicken
Cook up the cow liver till its done at just the right texture and cut into tiny dices. To save your time, you can cook the liver with the chicken as I did in the video below.
Cut the chicken into your choice pieces and cook with the Knorr cubes, thyme and 2 bulbs of onions(spliced). When through, grill in an oven or deepfry with vegetable oil. This gives it an appealing look which is more presentable especially when you are entertaining guests as it looks golden.
Google search on how to season and grill chicken for more details.
Parboil your rice for cooking fried rice. Parboiling the rice ensures that the grains of the rice will not sticky when the rice is done as it rids the rice of excess starch. Pour water over the parboiled rice with cold water and drain out the water by seiving.
Empty out the chicken stock into a seive to expel all trace of onions, thyme and so to be used in cooking the chicken. Empty the stock into a pot and set to boil. When the water boil, include the parboiled rice. Additionally, include 1 tablespoon of plain yellow curry powder, at that point add salt to taste. The plain yellow curry powder is only to add colouring shading so it should not not contain chilli_.
The water level should be slightly less than the level of the rice; at most it should be at the same level as the rice.This is to guarantee that all the water evaporates when the rice is cooked and that the rice isn't over cooked. This is the amount of water that will cook the rice and the grains won't stick together. Stir the contents; cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up_.
When the water has evaporated, the rice should to be cooked perfectly. Perfect fried rice is one that the grains are separated from one another_.
Now, transfer the rice to a casserole dish or another pot to help cool it down quickly. Again, this is essential to keep the grains from sticking to each other. If left in the original hot pot, the rice will continue to cook and eventually stick together_.
Presently, exchange the rice to a meal dish or another pot to enable it cool off rapidly. Once more, this is fundamental to protect the grains from adhering to one another. Whenever left in the first hot pot, the rice will proceed to cook and in the end stick together.
Now, it is fitting to divide the vegetables into 4, 5 or even 6 equal parts. The rice will be fried in batches so this number depends on the quantity of rice you can comfortably fry in the pan or pot. Also, divide the cooked rice and the diced cow liver into the same number of equal parts
Now pour a small amount of vegetable oil into a frying pan. This quantity of oil should be such that it would be absorbed by 1 part of the cooked rice and 1 part each of the vegetables. When the oil is hot, add 1 part of diced onions and stir for 10 seconds, followed by 1 part of diced cow liver, one part each of the diced vegetables, then 1 part of cooked rice.
Add more salt if necessary. More curry powder may also be added at this stage if you need to touch up on the colour. Stir till all the ingredients have mixed well and transfer to a dry pot. Repeat this for the remaining batches of the ingredients.
The fried rice is ready. Serve with fried chicken. You can add coleslaw, Moi Moi or Nigerian salad.
Nigerian Fried Rice can turn sour very rapidly. You prevent this by spreading it to cool it at that point refrigerate quickly.
P.S> Eat it once you get it prepared. On the off chance that you need to serve it at a gathering, if it's not too much trouble cook it exceptionally near the serving time, if not, it will turn sour! Whenever refrigerated, it can keep going for 48 hours without loosing its taste.
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