Authentic Nigerian Fried Rice

• •2 cups Parboiled long-grain rice (rinsed)
• •1 lb Chicken breast (diced into small pieces (or 1 lb beef liver, diced))
• •3 cups Chicken stock/broth (plus extra for cooking chicken)
• •1.5 cups Mixed frozen vegetables ((carrots, peas, green beans, corn))
• •1 piece Green bell pepper (diced)
• •1 medium Onion (diced)
• •3 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •0.5 piece Scotch bonnet pepper (finely minced (optional, for heat))
• •1.5 tsp Curry powder
• •0.5 tsp Dried thyme
• •1 tsp Salt (or to taste)
• •0.5 tsp Black pepper (or to taste)
• •3 tbsp Vegetable oil
• •1 tbsp Soy sauce ((optional, for color and umami))
• •2 stalks Spring onions (chopped, for garnish)

Instructions

1. 1

   **Prepare the Chicken (or Liver):** In a medium pot, bring about 2 cups of chicken stock or water to a boil. Add the diced chicken (or liver) along with a pinch of salt, pepper, and 1/2 tsp of curry powder. Boil for 5-7 minutes until cooked through. Drain and set aside.

2. 2

   **Cook the Rice:** In a separate medium pot, combine the rinsed parboiled rice with 3 cups of chicken stock, 1/2 tsp salt, and 1/2 tsp curry powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is almost tender (al dente). Fluff with a fork and spread it out on a baking sheet or large plate to cool slightly and dry out. This is crucial for non-soggy rice.

3. 3

   **Sauté Aromatics & Vegetables:** Heat 2-3 tablespoons of vegetable oil in a large wok or a very large, deep non-stick pan over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic, grated ginger, and minced Scotch bonnet (if using), and cook for another minute until fragrant.

4. 4

   Add the diced green bell pepper and the mixed frozen vegetables to the pan. Sauté for 3-5 minutes, stirring frequently, until the vegetables are tender-crisp. You don't want them mushy.

5. 5

   **Combine & Fry:** Add the cooked chicken (or liver) to the vegetables in the pan. Sprinkle with the remaining 1/2 tsp curry powder, 1/2 tsp thyme, salt, and black pepper. Stir well to combine.

6. 6

   Add the slightly cooled, cooked rice to the pan. If your pan is not large enough, you can fry the rice in two batches to avoid overcrowding. Drizzle with 1 tablespoon of soy sauce (if using). Stir gently but thoroughly, making sure to break up any clumps and mix all ingredients evenly. Continue to fry for 5-7 minutes, stirring occasionally, allowing the rice to lightly crisp at the bottom without burning.

7. 7

   Taste and adjust seasoning if needed. Garnish with chopped spring onions before serving hot.

Chef's Tips

• 💡**For Separate Grains:** Using parboiled rice is key. Also, after cooking the rice in step 2, spread it out on a tray to cool slightly and release steam. This helps prevent sogginess. Don't overcook the rice in the initial boiling stage; it should be al dente as it will finish cooking in the frying pan.
• 💡**Don't Overcrowd:** If you're making a large batch, fry the rice in two batches to ensure it truly fries rather than steams. Overcrowding leads to soggy rice.
• 💡**High Heat is Your Friend:** Use medium-high heat for the frying stage to get a nice, slightly crispy texture on the rice without burning.
• 💡**Flavor Boost:** Using chicken stock instead of water to cook the rice imparts a much deeper flavor profile to the final dish.