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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.

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)

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

Find it online: https://thefamilycooking.com/nigerian-fried-rice-3/