Hey guys, Today it’s all about FRIED RICE. I cannot believe I don’t have a rice recipe on my blog but here we are! I guess it’s because with Nigerian cooking, I believe it is more about skill and technique than the actual recipe itself. Of course a recipe is great but technique is awesome and with lots of practice you get better! Other factors can be involved. For instance, the brand of rice you use might be different from what I use and there is the possibility you will need more water than I specify. That’s why I will try and help you know what to look out for so you do not end up with soggy rice! Anyways, without further ado, let’s get down to business. You will need: 

4 cups long grain rice 

2 cups diced mixed bell peppers

3 cups frozen mixed vegetables

1 cup diced gizzard or frankfurters (or choice protein)

150g - 200g Shrimps 

1 medium white onion (diced)

1 scotch bonnet (optional)

3 - 3.5 cups chicken, beef or turkey broth (or water if no broth) - click for broth recipe

1 tablespoon curry 

1/2 tablespoon thyme 

1/2 tablespoon white pepper

3 small Bay leaves 

3 small knorr or Maggi bouillon cube (if you are not using chicken or meat stock you will need to adjust as desired).

1/4 teaspoon turmeric (optional)

Salt - to taste 

1/4 - 1/2 cup vegetable oil 

1 bunch spring onions - optional 

Directions

1. Wash rice and set aside.

2. bring the chicken broth to boil in a pot, add turmeric  and once it begins to bubble, add the washed rice. 

3. Steam the rice on low - medium heat for about 10-15 minutes or until water is all dried up and rice is al dente (cooked but not fully cooked, still a bit hard)

4. Once the rice is steamed take it off the stove and set aside to cool. I transfer the rice into a strainer so it cools and stops steaming in hot pot. 

5. In a clean pot, add oil and heat up on medium -high heat - get ready to fry vegetables.

6. First, fry lightly onions, shrimps, gizzard and frankfurter or whatever choice of protein you choose for 3-5 minutes. While frying, add all seasonings (curry thyme, white pepper, bouillon cubes). This releases flavour into the oil before vegetables go in.

7. After step 6, add the mixed bell peppers and mixed vegetables and fry for about 5 minutes on medium -high heat.

8. Pour in cooked rice and stir together: also add spring onions. Since the rice is still a bit hard I use a foil to cover the pot (for faster steaming) and let the rice and vegetables simmer on low heat for about 10 minutes so rice can absorb the flavour from the vegetables and rice is soft enough to eat (Not Soggy). Taste for salt and adjust as desired. NOTE: The Kind of rice you use will ultimately determine how much water you use and and how much time you will need to steam. If you still think the rice is a bit too hard for you add veery little water (if necessary) and let it steam for a bit longer. Rule of thumb is more steaming, less water and if water is needed add very little water at a time.

9. Once it is cooked through, take it off the heat & remove foil. Fried rice is ready to eat! l allow my fried rice rest for at least 15 minutes before serving. I find that it absorbs the flavour and makes it sweeter (why do you think food tastes better the next day? It’s the same science! Lol

I hope you enjoy this recipe and please let me know how it turns out.  - If you need a visual representation of how I make fried rice, check my instagram story highlight “fried rice” and do not hesitate to ask questions if you have any!

Till the next recipe,

Joba xx