Nigerian Fried Rice

Why You’ll Love This Recipe

You’ll love this Nigerian Fried Rice for its bold flavors and irresistible aroma. It’s a one-pan dish that combines simplicity with rich taste, featuring the perfect balance of spices, vegetables, and protein. It’s highly customizable — you can make it with shrimp, chicken, or even go meat-free. Best of all, it pairs beautifully with fried plantains, grilled chicken, or jollof rice for a full Nigerian feast.

Ingredients

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

• Long-grain parboiled rice
• Mixed vegetables (carrots, peas, green beans, sweet corn)
• Chicken stock or broth
• Shrimp, diced liver, or chicken (optional)
• Onion, chopped
• Garlic, minced
• Curry powder
• Dried thyme
• Seasoning cubes or bouillon powder
• Salt and pepper to taste
• Vegetable oil or butter
• Green bell pepper, diced
• Spring onions, sliced (for garnish)

Directions

1. Rinse the rice thoroughly and parboil it until it’s about 70% cooked. Drain and set aside.
2. In a large pot or wok, heat some vegetable oil over medium heat. Add onions and garlic, sautéing until fragrant.
3. Stir in curry powder and thyme, allowing the spices to bloom for 30 seconds.
4. Add chicken stock, seasoning cubes, salt, and pepper. Mix well, then add the parboiled rice. Stir and cook on low heat until the rice absorbs the flavors and finishes cooking.
5. In a separate pan, sauté the mixed vegetables, diced liver, or shrimp until cooked and slightly crisp.
6. Combine the cooked vegetables and protein with the seasoned rice, mixing thoroughly so every grain is coated and colorful.
7. Stir-fry for 5–10 minutes on medium-high heat to bring everything together.
8. Garnish with chopped spring onions and serve hot.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

• Seafood fried rice: Use shrimp, crab, or calamari for a coastal twist.
• Vegetarian version: Skip the meat and use extra veggies like bell peppers, mushrooms, or tofu.
• Spicy kick: Add chopped scotch bonnet or cayenne pepper for heat.
• Coconut fried rice: Replace part of the stock with coconut milk for a creamy, tropical flavor.
• Party-style: Add diced hot dogs, chicken, and liver for the classic Nigerian “party rice” taste.

Storage/Reheating

Store Nigerian Fried Rice in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet with a splash of water or stock and stir over medium heat until hot. Avoid reheating multiple times to prevent spoilage. For longer storage, freeze for up to 1 month; thaw overnight in the refrigerator before reheating.

FAQs

What makes Nigerian Fried Rice different from Chinese Fried Rice?

Nigerian Fried Rice uses curry powder, thyme, and chicken stock for a unique, rich, and aromatic flavor, unlike the soy sauce base used in Chinese-style fried rice.

Can I use leftover rice?

Yes, day-old rice works perfectly since it’s drier and won’t turn mushy during frying.

Do I have to use liver or shrimp?

No, these are optional — you can use chicken, beef, or make it vegetarian.

Why is my fried rice soggy?

The rice might be overcooked or the pan too crowded. Use firm, parboiled rice and fry in batches if necessary.

Can I cook Nigerian Fried Rice without stock?

Yes, but stock adds more flavor. You can substitute with water and extra seasoning.

What type of rice is best?

Long-grain parboiled rice works best because it stays firm and doesn’t clump together.

Can I make it in advance for a party?

Absolutely. Prepare and refrigerate it a day before, then reheat in batches before serving.

How do I keep the vegetables crisp?

Add them toward the end of cooking so they remain bright and slightly crunchy.

Can I make it spicy?

Yes, add scotch bonnet, cayenne, or chili flakes for extra heat.

What can I serve with Nigerian Fried Rice?

It pairs wonderfully with fried plantains, grilled chicken, moi moi, or jollof rice for a festive Nigerian spread.

Conclusion

Nigerian Fried Rice is a colorful, flavorful dish that’s both comforting and festive. With its perfectly seasoned rice, crisp vegetables, and fragrant spices, it’s no wonder this dish is a must-have at Nigerian gatherings. Whether served on its own or as part of a larger meal, it’s sure to bring warmth, joy, and a taste of authentic West African cuisine to your table.

Nigerian Fried Rice

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Nigerian Fried Rice is a colorful, flavor-packed West African rice dish made with mixed vegetables, curry, thyme, and chicken stock. It’s savory, aromatic, and often served at parties alongside grilled meats, fried plantains, or jollof rice.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Stir-fried
• Cuisine: Nigerian
• Diet: Halal

Ingredients

• 3 cups long-grain parboiled rice
• 2 cups mixed vegetables (carrots, peas, green beans, sweet corn)
• 2 1/2 cups chicken stock or broth
• 1 cup cooked shrimp, diced liver, or chicken (optional)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tsp curry powder
• 1 tsp dried thyme
• 2 seasoning cubes or 1 tsp bouillon powder
• Salt and black pepper to taste
• 3 tbsp vegetable oil or butter
• 1 green bell pepper, diced
• 2 spring onions, sliced (for garnish)

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Instructions

1. Rinse and parboil rice until about 70% cooked. Drain and set aside.
2. Heat vegetable oil in a large pot or wok over medium heat. Add onions and garlic, and sauté until fragrant.
3. Stir in curry powder and thyme, letting them bloom for 30 seconds.
4. Add chicken stock, seasoning cubes, salt, and pepper. Mix well, then add parboiled rice and stir to combine.
5. Cover and cook on low heat until the rice absorbs the liquid and is fully cooked.
6. In a separate pan, sauté mixed vegetables and any proteins (shrimp, liver, or chicken) until cooked through.
7. Combine vegetables and protein with the rice, mixing well to coat evenly.
8. Stir-fry everything together for 5–10 minutes over medium-high heat for added flavor.
9. Garnish with chopped spring onions and serve hot.

Notes

• Use long-grain parboiled rice for the best texture and non-sticky grains.
• Don’t overcook the rice during parboiling — it should still be firm.
• Add vegetables last to keep them colorful and slightly crisp.
• For extra flavor, use homemade chicken stock instead of water.
• Serve with fried plantains or grilled chicken for a complete meal.

Nutrition

• Serving Size: 1 cup
• Calories: 330
• Sugar: 4g
• Sodium: 580mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 40mg