Nigerian Fried Rice

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  • 4¬†tablespoons¬†coconut/groundnut/other vegetable oil
  • 2¬†cups¬†raw & washed rice, long grain or basmati
  • 3-4¬†cups¬†Nigerian-style stock (see headnote)*
  • 1¬†cup¬†onions and carrots, diced (hard veggies)
  • 1¬†cup¬†spring onions, bell peppers, sweetcorn, peas, chopped (soft mixed veggies)
  • 2¬†teaspoons¬†Nigerian/West Indian/Caribbean curry powder (or to taste)
  • 1¬†teaspoon¬†dried thyme (or to taste)
  • 1/4¬†black or white pepper (or to taste)
  • 1/4¬†turmeric powder (or to taste)
  • 1/2¬†cup¬†coconut milk
  • 1/2¬†cup¬†liver, diced and cooked (optional)
  • 1/2¬†cup¬†shrimp or prawn, seasoned and saut√©ed (optional)
  • 1/4¬†cup¬†green bell pepper, diced


  1. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the rice and sauté for 3-5 minutes, until toasted.
  2. Add 2 cups of stock to the rice, stir and cook on low heat, with the lid on for 12-15 minutes, or till stock is absorbed and rice has softened a bit. Let cool for 5-10 minutes, then fluff and set aside.
  3. In another pot, heat up the remaining 2 tablespoons oil till hot, then add the hard vegetables. Season with a pinch of salt and stir fry for 2-3 minutes before you add the soft mixed vegetables. Let cook, another 2-3 minutes.
  4. Season to taste with curry powder, dried thyme, black/white pepper, turmeric powder.
  5. Add the rice and stir gently, but well, so rice and vegetables combine. Add 1 cup of stock and the coconut milk, cover the pot and cook on low-medium heat for 10-15 minutes or till the rice is al dente.
  6. Check for doneness and seasoning, and adjust accordingly. Add more stock if required.
  7. When rice is ready, stir in chopped liver, sautéed shrimp and diced green bell peppers. Cook for 3-5 minutes. Remove from heat and serve.


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