Nigerian Fried Rice
Nigerian Fried Rice
What sets this fried rice apart from others is the use of thyme, curry powder, and liver. You can use beef or chicken livers in this recipe. If you aren’t a liver fan, you can definitely omit and add chicken or more shrimp. If you want this meal to be vegan, you can leave out the protein and use a vegetable stock powder instead of chicken. You can also add in more vegetables as well such as carrots, green beans, mushrooms, or red bell pepper. This rice is typically served as a main course since it is fairly heavy.
Ingredients
- 1 lb raw shrimp peeled and deveined
- 8 oz beef or chicken liver cut into small cubes
- 6 cups cooked basmati rice
- 1 tbsp maggi
- 1/2 medium white onion diced
- 1 cup peas
- 4 garlic cloves minced
- 3 green onion chopped
- 1 tsp thyme
- 1 tsp white pepper
- 1 tsp curry powder
- 2 tsp chicken bouillon powder
- vegetable oil for frying
Instructions
- Heat 2 tbsp of cooking oil in a large sauté pan over medium high heat. Sauté the shrimp for 2 minutes a side. Set aside in a large bowl.
- Add 2 more tbsp of cooking oil to the pan. Sauté the liver for 2-3 minutes. Set aside in the large bowl.
- Add 1/2 cup of oil to the sauté pan. Add in the rice. Season with the maggi. Cook for 5 minutes. Set aside in the large bowl.
- Add a 1/4 cup of cooking oil to the sauté pan. Add in the peas, onions, garlic, thyme, curry powder, white pepper, and bouillon. Sauté for 4-5 minutes.
- Add the shrimp, liver, and rice back into the sauté pan. Mix with the sautéed vegetables thoroughly. Cook for another 3-4 minutes.
- Serve a main course.
You must be logged in to post a comment.