Nigerian Fried Rice

Why You’ll Love This Recipe

This dish is packed with flavor and texture — from the tender grains of rice to the crisp vegetables and rich, savory taste from the seasonings. It’s easy to make, great for feeding a crowd, and can be customized with your favorite proteins or vegetables. Plus, it’s a perfect make-ahead dish that tastes even better the next day as the flavors deepen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Long-grain parboiled rice (preferably Nigerian or basmati)
• Mixed vegetables (carrots, green beans, peas, sweet corn)
• Liver, shrimp, or chicken (optional protein)
• Vegetable oil or butter
• Curry powder
• Thyme
• Garlic powder
• Onion (chopped)
• Green bell pepper (diced)
• Spring onions (chopped)
• Chicken stock or broth
• Salt and seasoning cubes
• Scotch bonnet or chili pepper (optional, for heat)

Directions

1. Rinse the rice thoroughly and parboil it for about 10 minutes. Drain and set aside.
2. In a large pot, heat chicken stock and season with curry powder, thyme, salt, and seasoning cubes. Add the rice and cook until just tender and the liquid is absorbed. Allow to cool slightly.
3. In a large skillet or wok, heat vegetable oil and sauté onions until fragrant.
4. Add liver or shrimp (if using) and stir-fry for a few minutes until cooked through.
5. Add the mixed vegetables and green bell pepper, and stir-fry for 2–3 minutes to keep them crisp.
6. Add the cooked rice in batches, stirring continuously to mix well and allow the flavors to combine.
7. Adjust seasoning if necessary, then toss in chopped spring onions before removing from heat.
8. Serve hot and enjoy as a main dish or alongside grilled meats or fried plantains.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Seafood version: Use shrimp, squid, or fish for a coastal twist.
• Vegetarian: Skip the meat and use only vegetables and vegetable broth.
• Extra spicy: Add more scotch bonnet or a spoon of pepper sauce for extra heat.
• Party-style: Add diced liver and shrimp for that signature Nigerian party flavor.
• Coconut fried rice: Replace part of the stock with coconut milk for a rich, aromatic variation.

Storage/Reheating

Store leftover Nigerian Fried Rice in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it in a pan over medium heat with a splash of water or stock to refresh it, stirring occasionally until hot. You can also reheat in the microwave, but stir halfway through for even heating. For longer storage, freeze portions for up to 1 month and thaw in the fridge overnight before reheating.

FAQs

What kind of rice works best for Nigerian Fried Rice?

Long-grain parboiled rice is ideal because it stays firm and doesn’t get mushy when stir-fried.

Can I use frozen vegetables?

Yes, frozen mixed vegetables work perfectly and save time. Just thaw them slightly before adding to the pan.

Why is my fried rice soggy?

Too much water or overcooked rice can make it soggy. Always parboil the rice until it’s just slightly firm before frying.

Can I make Nigerian Fried Rice without liver?

Absolutely. You can skip it or replace it with shrimp, chicken, or tofu.

How do I keep the rice from sticking together?

Use a wide pan, fry in batches, and avoid overcrowding. Slightly cooled rice fries better than hot, freshly cooked rice.

Can I make this dish ahead of time?

Yes, it’s perfect for meal prep or parties — just cook and refrigerate, then reheat before serving.

What spices give Nigerian Fried Rice its flavor?

Curry powder, thyme, and seasoning cubes are the key flavor bases, along with onions and peppers.

Can I add soy sauce?

Traditional Nigerian Fried Rice doesn’t use soy sauce, but you can add a splash for extra umami if you prefer.

How do I serve Nigerian Fried Rice?

Serve it with grilled chicken, fried fish, plantains, or coleslaw for a complete Nigerian meal.

What’s the difference between Nigerian Fried Rice and Chinese Fried Rice?

Nigerian Fried Rice uses curry powder and thyme for a distinctly African flavor, while Chinese Fried Rice typically includes soy sauce and sesame oil.

Conclusion

Nigerian Fried Rice is a celebration of color, flavor, and texture — a dish that instantly brings joy to any table. With its perfectly seasoned rice, crisp vegetables, and rich aroma, it’s no wonder this classic is a party favorite across Nigeria. Whether for a special occasion or a simple family dinner, this fried rice delivers pure comfort and authentic taste in every bite.

Nigerian Fried Rice

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Nigerian Fried Rice is a colorful, flavorful, and aromatic dish made with seasoned rice, mixed vegetables, and spices like curry powder and thyme. A staple at parties and celebrations, it’s savory, slightly spicy, and perfectly balanced — ideal as a main or side dish for any occasion.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings
• Category: Main Dish, Side Dish
• Method: Fried, Stovetop
• Cuisine: Nigerian, West African
• Diet: Halal

Ingredients

• 3 cups long-grain parboiled rice (Nigerian or basmati)
• 2 cups mixed vegetables (carrots, green beans, peas, sweet corn)
• 1/2 cup cooked liver, shrimp, or chicken (optional)
• 1/4 cup vegetable oil or butter
• 2 tsp curry powder
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 medium onion, chopped
• 1 green bell pepper, diced
• 2 stalks spring onions, chopped
• 2 1/2 cups chicken stock or broth
• 2 seasoning cubes (Maggi or Knorr)
• Salt to taste
• 1 scotch bonnet or chili pepper, chopped (optional)

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Instructions

1. Rinse rice thoroughly and parboil for about 10 minutes. Drain and set aside.
2. In a pot, heat chicken stock and season with curry powder, thyme, seasoning cubes, and salt. Add the parboiled rice and cook until just tender and liquid is absorbed. Let cool slightly.
3. In a large skillet or wok, heat vegetable oil and sauté onions until fragrant.
4. Add liver, shrimp, or chicken (if using) and stir-fry for 2–3 minutes until cooked.
5. Add mixed vegetables and diced green bell pepper, stir-frying for 2–3 minutes to keep them crisp.
6. Add cooked rice in batches, stirring constantly to combine and evenly distribute flavors.
7. Adjust seasoning as needed, then stir in chopped spring onions.
8. Remove from heat and serve hot with grilled chicken, fried plantains, or coleslaw.

Notes

• Use long-grain parboiled rice to prevent sogginess.
• For extra flavor, fry the rice in small batches to achieve that smoky, party-style taste.
• Cool the rice slightly before frying for better texture.
• Frozen vegetables can be used; thaw slightly before cooking.
• Reheat with a splash of stock or water to refresh the flavors.

Nutrition

• Serving Size: 1 cup
• Calories: 370
• Sugar: 3g
• Sodium: 590mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 45mg