Nigerian Fried Rice

About This Recipe

Despite its name suggesting a connection to Chinese fried rice, Nigerian fried rice is very much its own dish, built around curry powder and a colorful mix of diced vegetables rather than soy sauce and scallions. It's become such a fixture at Nigerian parties that it's almost always served as a matched pair alongside jollof rice, giving guests a choice — or often both on the same plate. The technique that defines a good Nigerian fried rice is the two-stage cooking process: parboiling the rice partway before combining it with the vegetables and stock, which keeps the grains distinct and prevents the whole dish from turning into a sticky mass. Dicing the vegetables uniformly small ensures they cook through in the same window the rice needs to finish steaming. Colorful, fragrant with curry, and studded with carrots, peas and corn, this rice dish is a celebration staple that holds its own even without the jollof sitting next to it.

Ingredients

Serves 6

• 3 cupslong-grain rice(parboiled)
• 3.5 cupschicken stock
• 3 tbspvegetable oil
• 1onion(diced)
• 2carrots(diced small)
• 1 cupgreen beans(chopped)
• 1 cupsweet corn
• 1 cupgreen peas
• 2 tbspcurry powder
• 1 tspdried thyme
• 1stock cube(crumbled)
• 1.5 tspfine sea salt
• 0.5 cupliver or shrimp(chopped, optional)

Instructions

1. 1

   Parboil the rice

   Rinse the rice, then boil in salted water for 10 minutes until about 70% cooked and still firm at the center. Drain well and set aside.

2. 2

   Saute the aromatics

   Heat oil in a large pot over medium heat. Cook the onion 4 minutes until soft.

3. 3

   Add the vegetables

   Stir in carrots, green beans, curry powder and thyme, cooking 5 minutes until the vegetables begin to soften.

4. 4

   Combine rice and stock

   Add the parboiled rice and chicken stock, along with the stock cube and salt. Stir gently to combine.

5. 5

   Steam to finish

   Cover tightly and cook over low heat 15-18 minutes, until the rice is fully tender and the liquid is absorbed. Fold in the corn, peas and liver or shrimp if using in the last 5 minutes.

   Parboiling the rice first, rather than cooking it fully in the sauce, is what keeps the grains separate and prevents a mushy fried rice.

Variations

• •

  Add diced chicken or shrimp for a heartier, protein-packed version.

• •

  Increase the curry powder for a bolder, more golden-colored rice.

• •

  Serve alongside grilled chicken or coleslaw, the traditional Nigerian party pairing.

Storage

Refrigerate in an airtight container up to 4 days. Reheat with a splash of water or stock, covered, to restore moisture without drying out.

Frequently Asked Questions