Content

• Ingredients
• Steps
• Part 1 of 3: Boil the rice
• Part 2 of 3: Saute vegetables and season them with spices
• Part 3 of 3: Saute the rice and place the dish on a plate
• What do you need

If you are already tired of eating the same fried rice or just want to try Nigerian food, make Nigerian Fried Rice. Before frying the rice, cook it for a few minutes so that it cooks evenly. Saute the seasoned vegetable mixture until flavorful and tender. Transfer the cooked rice to the vegetable skillet and fry until tender. Serve delicious rice along with your favorite protein sources.

Ingredients

For 3-6 servings:

• 1 cup (185 g) rice
• Water or beef broth for boiling rice
• 1/2 teaspoon (2.5 g) salt (optional)
• Several smoked fish for steaming (optional)
• Several smoked prawns for steaming
• 1 tablespoon and 1 teaspoon (20 ml) vegetable oil
• 1/2 cup (75 g) onions, chopped
• 3 tablespoons (24 g) crushed lobster
• One and a half cups (230 g) assorted vegetables, chopped
• 1/2 teaspoon (0.5 g) ground pepper
• 1 teaspoon (2 g) Nigerian or Jamaican curry powder
• 1-3 bouillon cubes (eg Maggi or Knorr)
• Half a cup (165g) smoked shrimp or lobster
• Chopped shallots for garnish

Steps

Part 1 of 3: Boil the rice

1. 1 Rinse the rice with cold water. Pour 1 cup (185 g) dry rice into a fine sieve. Place the rice under cold running water and rinse it gently by hand. For this recipe, you can use ofada rice, basmati rice, and white or jasmine rice.
2. 2 Pour water or beef stock into a saucepan and season to taste. Pour enough water or beef stock into a saucepan to fill it three-quarters full. The amount of water or beef stock depends on the size of the pot. If you want to spice up your dish, add one of the following:
   • 1/2 teaspoon (2.5 g) salt
   • several smoked fish;
   • a few smoked shrimps.
3. 3 Bring water or broth to a boil. Place a saucepan over high heat and bring the liquid to a boiling boil. Do not cover the pot while the liquid is heating. So it won't overflow when it boils.
4. 4 Add rice to a saucepan and cook for 5 minutes. Add the washed risk to the boiling water. Cook the rice for 5 minutes so that it absorbs some of the water and softens slightly. If it seems to you that the water is now overflowing, turn down the heat.
5. 5 Drain some of the water and cook the rice for another 3-5 minutes. Put on the oven mitts and carefully drain some of the water or stock from the saucepan so that about 2.5 cm of liquid remains above the rice. Simmer the rice for another 3-5 minutes until almost cooked. Turn off the heat under the pan.
   • Try rice. It should be slightly hard.

Part 2 of 3: Saute vegetables and season them with spices

1. 1 Sauté the onion for 7-8 minutes. Pour 1 teaspoon (5 ml) vegetable oil into a long-handled skillet or wok over medium heat. When the oil is hot and sizzling, add half a cup (75 g) of chopped onions to the skillet. Stir and sauté the onion until soft and almost translucent.
   • Leave the onion in large chunks or chop it finely.
2. 2 Add crushed lobster to the onion and fry the mixture for another 1 minute. Add 3 tablespoons (24 g) of crushed lobster to the sautéed onions and mix well. Fry the mixture over medium heat until the lobster is fragrant.
   • If you didn’t manage to find lobster, then you can do without it, but then the rice will not be so tasty.
3. 3 Add vegetables and seasonings. Place one and a half cups (230 g) of finely chopped vegetable platter into the skillet and add 1/2 teaspoon (0.5 g) ground pepper, 1 teaspoon (2 g) Nigerian or Jamaican curry powder, and 1-3 stock cubes (such as Maggi or Knorr).
   • If desired, you can use frozen vegetables and add them to the pan while still frozen. If you want, you can cut the vegetables yourself. Try mixing carrots, corn, green peas, and beans.
4. 4 Saute vegetables with spices for 2-5 minutes. Stir and saute the vegetable mixture over medium heat until completely heated. If you've used frozen vegetables, it can take up to 5 minutes to fry them.
   • Try not to overcook the vegetables, or they will lose their shape and become dull.
   • If the vegetables stick to the pan, add 1 teaspoon (5 ml) of vegetable oil to the pan.

Part 3 of 3: Saute the rice and place the dish on a plate

1. 1 Scoop the rice into the skillet. Transfer the cooked rice to a skillet with seasoned vegetables and stir well. When you mix rice with seasoning, it will turn slightly yellow.
2. 2 Sprinkle the rice with vegetable oil and fry for another 2 minutes. Pour 1 tablespoon (15 ml) of vegetable oil over the rice and mix well to coat the entire rice with oil. Fry the rice over medium heat and stir constantly. When the rice is cooked, it will absorb the flavor of the vegetables.
   • If you want to make the rice crispier, fry it in small portions so it doesn't get too crowded in the pan.
3. 3 Add smoked shrimp to the skillet and season the dish. Add half a cup (165 g) of smoked shrimp or lobster to the skillet and stir in the rice. Try fried rice and salt to taste. If the rice is still hard, pour half a cup (120 ml) of water or stock into the skillet and cook the rice over medium-high heat until tender.
   • If you want to spice up the rice with something, add more crushed lobster, curry, or ground pepper.
4. 4 Serve Nigerian Fried Rice along with the protein. Remove skillet from heat and serve hot rice with fried or baked chicken, simmered shrimp, or grilled beef. Chop the shallots and garnish the dish.
   • Remove leftover rice within 2 hours of cooking. Rice can be stored in the refrigerator for 5-7 days, provided it is in an airtight container.

What do you need

• Measuring glasses and spoons
• Knife and cutting board
• A spoon
• Large skillet with long handle or wok
• Fine sieve
• Casserole or saucepan with lid
• Potholders