Nigerian Fried Rice

Why You’ll Love This Recipe

Nigerian Fried Rice is a complete meal that’s perfect for gatherings, holidays, and Sunday dinners. It’s packed with flavor from stock-infused rice, veggies, and proteins like liver or shrimp. It’s easy to customize, and every bite offers a balance of texture and taste. This dish also holds up well for meal prep or potlucks, making it a staple in many homes.

Ingredients

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

• Parboiled long-grain rice
• Chicken or beef stock
• Liver (optional, cooked and diced)
• Shrimp (optional)
• Mixed vegetables (carrots, green beans, sweet corn, peas)
• Onion, chopped
• Garlic, minced
• Green bell pepper, chopped
• Curry powder
• Thyme
• Seasoning cubes or bouillon
• Salt and pepper
• Vegetable oil

Directions

1. Wash and parboil the rice until about 70–80% cooked. Drain and set aside.
2. In a large pot, heat some oil and sauté chopped onions, garlic, and green bell peppers.
3. Add curry powder, thyme, seasoning cubes, and a pinch of salt and pepper. Stir to release flavors.
4. Pour in the chicken or beef stock and bring to a simmer.
5. Add the parboiled rice to the pot and stir to combine. Cover and cook on low heat until the rice is fully cooked and liquid is absorbed.
6. In a separate pan, heat oil and lightly fry diced liver or shrimp (if using) until cooked through. Set aside.
7. Add the mixed vegetables to the rice and stir-fry for a few minutes until vibrant and slightly tender.
8. Mix in the cooked liver or shrimp. Adjust seasoning if needed.
9. Stir everything together gently and allow to steam for a few more minutes before serving.

Servings and timing

Serves 6–8 people.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

• Use only shrimp or omit animal proteins for a vegetarian version.
• Add chopped scotch bonnet for a spicy kick.
• Include diced chicken or beef instead of liver.
• Add turmeric for deeper color if curry powder is mild.
• Stir in fried plantains or serve them on the side for a sweet contrast.

Storage/Reheating

Store leftover fried rice in an airtight container in the refrigerator for up to 4 days.

To reheat:

• Microwave on high for 1–2 minutes, stirring halfway.
• Reheat on the stovetop with a splash of water or oil to restore moisture.

For longer storage, freeze for up to 1 month. Thaw in the refrigerator before reheating.

FAQs

What type of rice is best for Nigerian fried rice?

Parboiled long-grain rice works best as it holds its shape and doesn’t get mushy during cooking.

Can I make it without liver?

Yes, you can leave out the liver or replace it with shrimp, chicken, or tofu.

Is Nigerian fried rice spicy?

It’s mildly spiced, but you can add scotch bonnet peppers or chili flakes for extra heat.

What vegetables are typically used?

Common vegetables include carrots, peas, green beans, sweet corn, and green bell pepper.

How do I prevent soggy fried rice?

Parboil the rice properly and avoid using too much liquid. Cook uncovered to allow steam to escape.

Can I use frozen mixed vegetables?

Yes, just thaw and drain them before adding to the rice during the stir-fry stage.

What protein goes well with this dish?

Liver, shrimp, fried chicken, beef, or plant-based alternatives all pair well.

How do I get that signature yellow color?

Curry powder, combined with the stock and vegetables, gives Nigerian fried rice its golden hue.

Can I make this ahead of time?

Yes, it’s ideal for meal prep and reheats well without losing flavor.

Can I cook everything in one pot?

Yes, but for best texture, fry the veggies and proteins separately and stir them in at the end.

Conclusion

Nigerian Fried Rice is a rich, festive dish that delivers bold flavors, vibrant colors, and satisfying textures in every bite. Whether you’re cooking for a celebration or a simple weeknight dinner, this dish is a guaranteed hit. Easy to make and endlessly versatile, it’s a cherished recipe that brings people together around the table.

Nigerian Fried Rice

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Nigerian Fried Rice is a colorful and savory West African dish made with parboiled rice, mixed vegetables, and seasoned proteins like shrimp or liver, all cooked in a rich, spiced broth for bold, aromatic flavor.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Nigerian
• Diet: Halal

Ingredients

• 4 cups parboiled long-grain rice
• 4 cups chicken or beef stock
• 1/2 lb liver or shrimp (optional), cooked and diced
• 1 1/2 cups mixed vegetables (carrots, green beans, peas, sweet corn)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 tbsp curry powder
• 1 tsp dried thyme
• 2 seasoning cubes or bouillon
• Salt and pepper to taste
• 1/4 cup vegetable oil (plus more for frying liver/shrimp if using)

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Instructions

1. Wash and parboil the rice until about 70–80% cooked. Drain and set aside.
2. In a large pot, heat vegetable oil and sauté onions, garlic, and green bell pepper until fragrant.
3. Add curry powder, thyme, seasoning cubes, salt, and pepper. Stir for 1–2 minutes to release flavors.
4. Pour in the chicken or beef stock and bring to a simmer.
5. Add the parboiled rice and stir well. Cover and cook on low heat until the rice is fully cooked and liquid absorbed.
6. In a separate pan, heat a small amount of oil and fry liver or shrimp until cooked through. Set aside.
7. Add mixed vegetables to the cooked rice and stir-fry gently until the veggies are vibrant and slightly tender.
8. Mix in the cooked liver or shrimp. Adjust seasoning as needed.
9. Allow the rice to steam on low heat for a few more minutes. Serve hot.

Notes

• Use parboiled rice for best texture and to prevent sogginess.
• Fry veggies and proteins separately to preserve their color and texture.
• Add scotch bonnet or chili flakes for a spicy version.
• For vegetarian, skip the animal proteins and use vegetable stock.
• Pairs well with fried plantains or grilled chicken.

Nutrition

• Serving Size: 1.5 cups
• Calories: 380
• Sugar: 4g
• Sodium: 680mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 70mg