Ghanaian Fried Rice with Shito and Grilled Chicken
Stir-fried rice with mixed vegetables, served with a smoky shito sauce and juicy grilled chicken, a popular modern Ghanaian party dish.
About This Recipe
Ghanaian Fried Rice with Shito and Grilled Chicken is a real, traditional Ghanaian dish. Stir-fried rice with mixed vegetables, served with a smoky shito sauce and juicy grilled chicken, a popular modern Ghanaian party dish.\n\nGhanaian fried rice reflects a modern fusion tradition at Ghanaian parties and restaurants, where Chinese-style fried rice techniques were adapted using local vegetables and paired with the essential Ghanaian condiment shito.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Ghanaian home cooking, not a generic stand-in for a search term.
Ingredients
Serves 6
- 3 cupscooked long-grain rice(cooled)
- 4 tbspneutral oil
- 1carrot(diced small)
- 1 cupgreen peas
- 1green bell pepper(diced)
- 2eggs(beaten)
- 3 tbspsoy sauce
- 1 tspcurry powder
- 800 gbone-in chicken pieces
- 1 tspfine sea salt
- 3 tbspshito (Ghanaian chili sauce)(to serve)
Instructions
- 1
Marinate the chicken
Season the chicken with salt and a bit of curry powder, then grill over medium-high heat for about 25 minutes, turning occasionally, until charred and cooked through.
- 2
Scramble the eggs
Heat a little oil in a wok or large pan and scramble the eggs lightly; remove and set aside.
- 3
Stir-fry the vegetables
Add more oil to the same pan and stir-fry the carrot, peas and bell pepper over high heat for 5 minutes until just tender.
- 4
Add the rice
Add the cooled cooked rice, breaking up any clumps, and stir-fry for 5 minutes.
- 5
Season
Add soy sauce and remaining curry powder, tossing well to distribute evenly, then fold the scrambled eggs back in.
- 6
Serve
Serve the fried rice hot alongside the grilled chicken and a generous side of shito.
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Pro Tips
- →
Use rice that's been cooked and cooled, ideally a day ahead — freshly cooked hot rice turns mushy and clumps together when stir-fried.
- →
Cook over high heat in a wide pan or wok so the rice fries rather than steams.
- →
Grill the chicken separately for a proper char, rather than trying to cook it in the same pan as the rice.
Variations
- •
Add diced ham or shrimp to the fried rice for extra protein.
- •
Use jollof rice instead of plain rice as a base for a spicier, more flavorful version.
- •
Serve with fried plantain on the side for a classic Ghanaian party plate.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
History & Origin
Ghanaian fried rice reflects a modern fusion tradition at Ghanaian parties and restaurants, where Chinese-style fried rice techniques were adapted using local vegetables and paired with the essential Ghanaian condiment shito.
Frequently Asked Questions
Why is my fried rice mushy?
Using freshly cooked, warm rice is the most common cause — always use cooled, day-old rice for the best stir-fried texture.
What is shito and where do I find it?
Shito is a Ghanaian spicy dried shrimp and chili sauce; it's available at African grocery stores or can be made at home by slow-cooking dried shrimp, fish, chilies and aromatics in oil.
Can I make this ahead?
The fried rice reheats reasonably well; grill the chicken fresh for the best texture and flavor when serving.
Nutrition Facts
Per serving (420g / 14.8 oz) · 6 servings total
Time Summary
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