Ingredients
Rice - 3 cigar cups | 750g
Vegetable Oil
Chicken (whole chicken or chicken drumsticks)
Cow Liver (100g)
Plain Yellow Curry Powder – no chilli (1
tablespoon)
Green Beans (a handful)
5 medium sized carrots
Salt (to taste)
Onions - 3 medium sized bulbs
Seasoning – 3 Maggi/Knorr cubes & Thyme (1
teaspoon)
Before you cook the Fried Rice
Cut the vegetables
Wash all the vegetables to be used in cooking
the fried rice. Scrape and cut the carrots into
tiny cubes. Cut the green beans into small
pieces of about 0.7cm long. Soak these 2
vegetables separately in hot water for about 5
minutes and drain. Cut 1 bulb of onion. Set all
these aside.
Prepare the liver and chicken
1. Cook the cow liver till done and cut into tiny
pieces. To save time and energy, you can cook
the liver with the chicken as I did in the video
below.
2. Cut the whole chicken into pieces and cook
with the seasoning and 2 bulbs of onions
(chopped). When done, grill in an oven or
deepfry with vegetable oil. This gives it a
golden look which is more presentable
especially when you are entertaining guests.
Read how to season and grill chicken for more
details.
Cooking Directions
1. Parboil the rice using the method detailed in
parboiling rice for cooking fried rice. Wash the
parboiled rice and put in a sieve so all the water
drains out.
2. Pour the chicken stock into a sieve to remove
all traces of onions, thyme etc used in cooking
the chicken. Pour the stock into a pot and set
to boil. Once the water boils, add the parboiled
rice. Also, add 1 tablespoon of plain yellow
curry powder, then add salt to taste. The plain
yellow curry powder is merely for colouring so
should not contain chilli.
3. 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 ensure that all
the water dries up by the time the rice is
cooked. 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.
4. Once the water has dried up, check that the rice
is cooked. Perfect fried rice is one that the
grains are separated from one another,
resistant to the bite but not hard.
5. Now, transfer the rice to a casserole dish or
another pot to help cool it down quickly. 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.
At this point, it is advisable to divide the
vegetables into say 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.
6. 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.
7. 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.
VERY IMPORTANT:
Nigerian Fried Rice can go bad very quickly.
You can avoid this by spreading it to cool it
then refrigerate immediately. Otherwise, eat it
once you finish preparing it. If you want to
serve it at a party, please cook it very close to
the serving time, if not, it will go bad! If
refrigerated, it can last for 48 hours without
loosing its taste.
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