Nigerian Fried Rice

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Nigerian Fried Rice is a colorful, aromatic staple at Nigerian parties and Sunday lunches. Long-grain rice is par-cooked, then tossed in a hot wok with crisp vegetables, curry powder, thyme, and warming aromatics for a deeply savory one-pan dish.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 12 gFat
• 3 gSaturated Fat
• 68 gCarbs
• 5 gFiber
• 6 gSugar
• 11 gProtein
• 620 mgSodium
• 430 mgPotassium
• 75 mgCalcium
• 3.2 mgIron
• 28 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the rice

• 3 cups long-grain parboiled rice (or basmati), rinsed until water runs clear
• 5 cups water
• 1 teaspoon salt
• 1/2 teaspoon vegetable oil

Aromatics

• 3 tablespoons vegetable oil (plus 1 tablespoon butter, optional)
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder (Nigerian-style, mild)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 seasoning cube (Maggi or Knorr), crushed
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper

Vegetables

• 1 large carrot, diced into small cubes
• 1 cup green beans, sliced into 1/2-inch pieces
• 1 red bell pepper, diced
• 1/2 cup sweet corn kernels (fresh or frozen)
• 1/2 cup green peas (fresh or frozen)
• 3 spring onions, sliced (whites and greens separated)

Optional proteins

• 200 g chicken livers or shrimp, cleaned and diced
• 1 cup cooked shredded chicken

Directions

1. Bring 5 cups of salted water to a rolling boil in a large pot. Add the rinsed rice and 1/2 teaspoon oil, then boil uncovered for 10-12 minutes until the rice is about 80 percent cooked (still slightly firm in the center). Drain immediately and spread on a tray to cool and dry out for 10 minutes.
2. While the rice cooks, prepare all the vegetables and aromatics. Heat 3 tablespoons oil (with 1 tablespoon butter if using) in a large wok or deep skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until soft and translucent.
3. Stir in the garlic, ginger, curry powder, thyme, basil, crushed seasoning cube, salt, and pepper. Cook for 60 seconds until fragrant, taking care not to burn the spices.
4. Add the diced carrots and green beans first (they need the longest cook time) and stir-fry for 2 minutes. Then add the bell pepper, corn, peas, and the whites of the spring onions; stir-fry for another 2 minutes until the vegetables are tender-crisp and brightly colored.
5. If using chicken livers or shrimp, push the vegetables to one side of the wok and quickly sear the protein on the hot surface for 2-3 minutes until just cooked through, then mix into the vegetables.
6. Add the par-cooked rice to the wok in batches, tossing gently with a spatula or wooden spoon so every grain is coated with the seasoned oil. Stir-fry over medium-high heat for 4-5 minutes, breaking up any clumps and letting the rice toast lightly without burning.
7. Taste and adjust salt and pepper. Sprinkle the green tops of the spring onions over the rice, give one final toss, and remove from the heat. Serve hot as a main dish or alongside fried plantain, grilled chicken, or coleslaw.

Cook’s Notes

• Par-cook the rice only to about 80 percent doneness; it finishes cooking in the wok and stays fluffy rather than mushy.
• Spread the drained rice on a flat tray and let it cool and steam-dry for at least 10 minutes before stir-frying to prevent clumping.
• Nigerian curry powder (typically a milder, turmeric-rich blend) gives the dish its signature golden color and warm flavor; substitute with a 50/50 mix of curry powder and turmeric if needed.
• For a richer, more festive version, stir in 1 tablespoon of tomato paste with the aromatics and a splash of chicken stock when tossing the rice.
• Always cook the vegetables just until crisp-tender so they keep their color and snap against the fluffy rice.

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