Fried rice is a very popular dish in Nigeria originating from Asian cuisine. Lovely dish, a little cumbersome to prepare but I recently twicked the usual recipe a little to make it less cumbersome. I call it my multicoloured and easy rice.
Below is my recipe and a few pictures to help with each step.
Before you start, put together all you need.
You'll be needing a large non-stick pot or a large frying pan/wok. very important for my style of fried rice as we will only be frying just once.
You also be needing a lot of meat stock( either chicken or beef or both). This is the main stay of a tasty pot of fried rice. Thus proper seasoning of your meat before cooking is advocated so as to produce very flovorful stock for your rice.
Fresh veggies in Fried rice also adds to the beauty of the rice and the crunch addition. You may use frozen veggies if fresh ones are out of your reach.
We will be frying the veggies with butter instead of cooking oil. Butter enhances the flavour of Fried Rice and also gives it a very lush look.
Ingredients:
4 cups of long grain Rice.
4 cups of chicken/beef stock
5 tablespoons butter (You may use vegetable oil if you please)
1 medium-sized red onion chopped
1/2 of each medium sized bell peppers(RED,GREEN,YELLOW,ORANGE)
1 large scotch bonnet chopped
1/2 cup green beans (or peas)
1/2 cup spring onions sliced
5 medium-sized carrots chopped
1 cup diced liver/kidney...I use Liver most often
3 garlic cloves minced
Some freshly groundginger(1 tablespoon too)
1 tablespoon curry powder
1 teaspoon thyme(dry)
A few Sprigs of fresh rosemary
1 teaspoon white pepper
1 teaspoon tumeric
1 teaspoon black pepper
2 knorr cubes
1 Royco cube
1/2 teaspoon preferred spice, I use Aromat or any fried rice seasoning
Salt to taste
Directions:
1. Season your meat with some knorr cube, thyme, ginger, garlic, salt and onions...Remember to use half of the measuremnts as the rest will go into the rice.
Then cook till tender, strain out the stock. set meat aside
Directions:
1. Season your meat with some knorr cube, thyme, ginger, garlic, salt and onions...Remember to use half of the measuremnts as the rest will go into the rice.
Then cook till tender, strain out the stock. set meat aside for frying or for the grill.
2. Parboil and Wash your rice thoroughly till the water runs clear. You need to get as much starch out as you can to avoid sogginess. When it’s properly washed, pour into a pot, add the chicken/beef stock, water to cover, curry, thyme, white pepper, some tumeric and fried rice seasoning(gives characteristic yellowish green colour of fried rice) and allow to cook on medium heat till it’s cooked to a firm but soft texture...al dente. The trick is to cook on medium heat then not to add extra liquid. Once the initial liquid dries up, just bring down and cover tightly. The heat will cook the rice through. Do not let the rice burn as this will make a mess of the taste.
3. Once the rice is done cooking, get a large non-stick pot, wok or frying pan, place on medium heat. Add the butter and leave to melt.
When it’s melted, add in the chopped onions and green beans, season with a pinch of salt, curry, black pepper and a royco cube. sauté for a minute or till green beans is soft but still a little crunchy.
Add the garlic, chopped bell peppers, chopped scotch bonnet, carrots, diced liver, spring onions, then fry for about 2-3 minutes… aim is not to let the veggies become soft and soggy.
Add the remaining ground ginger, garlic , curry powder and a few spriggs of your fresh rosemary then continue to fry for another 2 minutes…
4. When the veggies are all fried, pour in the cooked rice and stir for a bit. Taste for salt and other seasoning then adjust to your taste.
Allow to simmer for about 5-7 mins while still stirring.
And your fried rice is ready!
Serve with your grilled or fried chicken and a veggie salad if you please.
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