West African

Nigerian Fried Rice

Name: Nigerian Fried Rice
Total time: 45 min
Yield: 1 servings
Cuisine: West African
Ingredients: 3 cups long-grain parboiled rice, rinsed until water runs clear; 3 cups chicken stock (plus more as needed); 1 tbsp curry powder and 1 tsp dried thyme; 1/2 lb beef liver, diced small; 2 cups frozen mixed vegetables (carrots, peas, green beans, corn); 1/4 cup vegetable oil, divided; 1 medium red onion, finely diced; 1 1/2 tsp salt and 1/2 tsp ground white pepper

A vibrant party-style rice stir-fried with curry, mixed vegetables, and liver for an unmistakably Nigerian celebration centerpiece.

45 minutes

Serves 1

Lunch

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

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

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