Fish Fried Rice

A Flavorful Nigerian Classic with a Twist

If you love fried rice but want something a little more special, this Fish Fried Rice recipe is for you! It’s a wholesome, colorful, and richly flavored dish that brings together tender, flaked fish, crunchy vegetables, and well-seasoned rice for the perfect one-pot meal. Whether you’re using croaker, mackerel, or even hake, this dish is sure to become a favorite in your home.

Let’s dive into this vibrant recipe that’s ideal for family dinners, festive gatherings, or just a comforting weekday meal.

Why You’ll Love This Recipe

It’s loaded with flavor from the seasoned fish and aromatic veggies.
Easy to customize – use your favorite fish or whatever you have on hand.
A great way to use leftover broth or stock from your protein prep.
It’s a complete meal in one – protein, carbs, veggies, and flavor!

Ingredients

For the rice

2 cups long grain parboiled rice, washed and drained
2 tablespoons unsalted butter
1 small onion, chopped
1 teaspoon grated garlic
1 teaspoon grated ginger
1/2 teaspoon curry powder
1/2 scotch bonnet or habanero, finely chopped
Turkey or fish stock, as needed
Seasoning cubes or salt to taste

For the fish

1 croaker fish (or any fish of your choice), cleaned and cut
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
Cooking spray or a drizzle of vegetable oil

Veggies & Mix-ins

1/2 cup green beans, chopped
1/2 cup carrots, chopped
1/4 cup chopped onion
1/4 cup spring onion
1/4 cup green bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/2 cup cabbage, sliced
1 teaspoon grated garlic
1 teaspoon grated ginger
1 scotch bonnet or habanero, chopped
2 tablespoons butter
1 tablespoon vegetable oil
1/2 teaspoon thyme
Seasoning cubes or salt to taste

Step-by-Step Instructions

Step 1 – Cook the Rice

In a pot, melt butter and sauté onions, garlic, ginger, curry powder, and chopped scotch bonnet for about 30 seconds.
Add washed and drained rice.
Stir and fry for 5–7 minutes on low heat to infuse the rice with the aromatics.
Pour in turkey or fish stock until it’s just level with the rice. Cover and cook on medium-low heat for 20–25 minutes or until rice is 80% done.
Fluff the rice, take it off the heat, and let it cool uncovered or partially covered.

Step 2 – Prepare the Fish

Cut and season the fish with curry powder and garlic powder. Coat lightly with cooking spray or a little oil.
Let it marinate for 20–30 minutes.
Air fry at 200°C (392°F) for about 20 minutes or deep fry if preferred.
Debone the fish and shred it into chunks. Set aside.

Step 3 – Cook the Veggies

In a pan, heat butter and a bit of oil. Add chopped garlic and grated ginger. Sauté briefly.
Add onions and chopped habanero. Stir for another 10 seconds.
Toss in green beans and chopped bell peppers. Sauté for 3–4 minutes uncovered on medium-high heat to reduce moisture.
Add thyme and seasoning cubes. Stir to combine.
Add carrots (for crunch), shredded fish, and sliced cabbage. Mix well and let steam for 3 minutes. Adjust seasoning if needed.

Step 4 – Combine Everything

In a large wok or frying pan, add a portion of the cooked rice and a portion of the veggie mix.
Stir-fry on high heat in batches until everything is well combined and heated through.
Do this gradually for even cooking unless using a very large pan.

Tips for Perfect Fish Fried Rice

Use Day-Old Rice: If you want firmer grains, day-old cooked rice works best.
Don’t Skip the Frying Step: Frying the rice first helps reduce sogginess and enhances flavor.
Use Aromatics Generously: Garlic, ginger, curry, and thyme are essential for flavor depth.
Debone Thoroughly: Take your time to remove all bones — no one likes a surprise crunch!

Best Fish to Use

While croaker is highly recommended for its rich, flaky texture, you can also try:

Mackerel
Hake
Tilapia
Catfish (if well-dried or fried)
Feel free to use whatever you have on hand or prefer!

Serving Suggestions

Serve hot and enjoy with:

A side of fried plantains
Chilled zobo drink or fresh juice
Fried chicken, turkey or beef (if you’re mixing proteins)

Storage & Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat on a pan over low heat or microwave with a splash of water to rehydrate.
Avoid freezing — the vegetables may lose their texture.

Make It Your Own

Add sweet corn or peas for extra color.
Swap cabbage for spinach if you’re looking for leafy greens.
Want it saucier? Add a spoon of coconut milk or a bit of stir-fry sauce at the end.

Frequently Asked Questions (FAQs)

Can I use any type of fish for this fried rice?

Yes, you can use croaker, mackerel, hake, or even catfish. Just make sure it’s well-seasoned and properly deboned before mixing with the rice.

Can I make this without a stock?

Yes, if you don’t have turkey or fish stock, you can use seasoned water with bouillon cubes, herbs, and spices to flavor the rice instead.

Can I use frozen vegetables?

Absolutely! Just ensure you thaw and drain them properly to avoid excess moisture in your fried rice.

Is it okay to cook the rice and vegetables together?

It’s better to cook them separately and mix at the end to preserve the vibrant colors and textures of the vegetables.

Can I skip butter and just use oil?

Yes. Butter adds richness, but you can use vegetable oil or coconut oil for a lighter or dairy-free version.

How do I prevent the rice from getting soggy?

Use the right water-to-rice ratio, cook on low heat, and fluff the rice after cooking. Let it cool before stir-frying to avoid clumping.

Final Thoughts

This Fish Fried Rice is a beautiful way to elevate your regular fried rice. With its mix of hearty fish, colorful veggies, and warm spices, it’s a complete, satisfying meal for any occasion.

Tried it? Rate and comment below!
Share your version with me on Instagram @joyfulcook_ — I’d love to see what you create.