Nigerian Fried Rice

Instructions

1. 1

   Combine the rinsed rice with 3 cups chicken stock, 1 tablespoon curry powder, the thyme, and 1 teaspoon salt in a wide pot, bring to a boil, then cover and simmer over low heat for about 15 minutes until the rice is just tender but still firm and almost dry, fluffing once to prevent clumping.

2. 2

   While the rice cooks, season the diced liver with 1/4 teaspoon salt and a pinch of pepper, then sear it in 1 tablespoon hot oil over medium-high heat for 3 to 4 minutes until browned and just cooked through, and set aside.

3. 3

   In a large wide pan, heat the remaining oil over medium-high heat and saute the diced onion for 2 minutes until translucent and fragrant.

4. 4

   Add the frozen mixed vegetables and stir-fry for 3 to 4 minutes so they stay crisp and bright, seasoning with the remaining curry powder, white pepper, and salt.

5. 5

   Fold in the cooked rice and seared liver, tossing constantly over high heat for 4 to 5 minutes and adding a splash of stock if the rice looks dry, until everything is evenly coated, glossy, and steaming hot.

6. 6

   Taste and adjust the seasoning, then serve immediately alongside fried plantain or grilled chicken.