Nigerian Fried Rice
If you’re looking for a flavorful, colorful, and filling meal, Nigerian Fried Rice has got you covered. The rice is cooked in a rich, flavorful stock and infused with a mix of spices like curry powder, giving it that classic Nigerian touch. Then, it’s combined with tender meat and a vibrant mix of stir-fried veggies, making each bite burst with flavor. To top it all off, it’s served alongside crispy turkey, creamy coleslaw, and sweet fried plantains (dodo), bringing together a perfect balance of textures. This meal is more than just food—it’s an experience that’s guaranteed to impress your guests!
Why Nigerian Fried Rice Will Steal Your Heart
This dish is the whole package—tasty, vibrant, and super versatile. The curry powder gives the rice its signature flavor and golden color, while the juicy meat and crunchy veggies make every bite an adventure. And the best part? It stays fresh for days! You can make it in advance and enjoy it without worrying about spoilage. Trust me, this dish never disappoints. Let’s dive into the ingredients you’ll need to get started!
Ingredients and Substitutes
For the Meat Stock
Turkey: I love using a combination of turkey wings, legs, and boneless turkey thighs for the rich, flavorful stock. If turkey isn’t available, chicken drumsticks and thighs are great alternatives—they share a similar taste and tenderness, making them perfect substitutes for this dish.
White Onion: A chopped white onion adds a natural sweetness and depth to the stock, complementing the savory flavors from the turkey and spices.
Garlic: Minced garlic brings a fragrant, earthy flavor that enhances the overall profile of the stock. Garlic pairs wonderfully with the turkey and infuses it with an aromatic warmth.
Ginger: A thumb-sized piece of ginger, minced, adds a subtle spiciness and freshness to the stock, balancing the other flavors and giving the dish a vibrant zing.
Curry Powder: This is a key ingredient for the signature flavor of Nigerian fried rice. Curry powder imparts a warm, earthy, and slightly smoky aroma, giving the stock and rice its iconic taste.
Rosemary: A sprig of rosemary adds a pine-like, herbal fragrance to the stock, enhancing its savory depth and bringing a beautiful aromatic note to the dish.
Fresh Thyme: A stem of fresh thyme delivers an herby, slightly peppery flavor that complements the richness of the turkey and the other spices.
Chicken Seasoning Cubes: Two seasoning cubes help round out the flavor profile, adding a savory umami taste to the turkey stock and enriching the overall dish.
Salt: A teaspoon of salt brings out the natural flavors in the turkey and other ingredients, making sure the stock is well-seasoned without overpowering the other flavors.
For the Rice
Basmati Rice: I love using Basmati rice for this dish. It’s my go-to because it’s light, fluffy, and the grains remain separate, even when stirred into the veggies and stock. It’s perfect for fried rice because it absorbs the flavor beautifully. If you don’t have basmati, long-grain parboiled rice is a great alternative, as it also holds its shape well. You can even try jasmine rice if you’re looking for a slightly floral fragrance.
Stock: The 4 cups of stock from the turkey (after cooking the turkey) give the rice a rich, savory base. It’s the essence of the dish and makes the rice so flavorful, soaking up the spices and turkey juices.
Seasoning Cube: A seasoning cube in the rice adds an additional savory depth, making the rice incredibly tasty and flavorful.
Curry Powder: The addition of curry powder in the rice gives it that signature yellow hue and fragrant flavor, contributing to the overall depth of taste.
Green Bell Pepper: A quarter cup of diced green bell pepper adds a subtle sweetness and a touch of crispness to the rice. It’s one of my favorite ingredients for a pop of color and flavor.
For the Vegetables
Carrots: Sweet, fresh carrots are essential in Nigerian fried rice. They provide not only a beautiful orange color but also a pleasant sweetness and crunch that complements the other veggies.
Green Bell Pepper: In addition to its vibrant green color, the green bell pepper has a mild sweetness and light crunch, giving the dish a fresh, aromatic quality.
Sweet Corn: I prefer using fresh sweet corn cut off the cob, but canned sweet corn works just as well in this dish. Its natural sweetness is a great contrast to the savory flavors in the rice.
Ginger: Another thumb-sized piece of grated ginger is used here to provide a fresh, zesty kick, balancing out the richness of the stock and curry powder.
Habanero Peppers: Two minced habanero peppers (adjustable to your spice preference) add the perfect amount of heat to the fried rice. They bring a delightful kick that elevates the flavor and adds a true Nigerian flair to the dish.
Butter: Three tablespoons of butter make the rice extra rich and smooth, adding a slight creaminess and bringing all the flavors together beautifully.
Spring Onions: A bunch of chopped spring onions (green and white parts) adds a fresh, oniony crunch and subtle flavor. The green tops are especially important for a pop of color.
Seasoning Cubes: Two seasoning cubes are used to ensure the dish is well-seasoned, helping to bring out the depth of the rice and vegetables.
Onion: A chopped onion adds an extra layer of sweetness and depth to the vegetable stir-fry, blending perfectly with the other ingredients.
White Pepper: A teaspoon of white pepper is used to add a gentle heat that’s less intense than black pepper, providing a subtle warmth that enhances the dish’s complexity.
Vegetable Oil: A quarter cup of vegetable oil is used for frying the vegetables, helping to give them a crispy texture and allowing them to cook evenly.
Green Beans: A handful of chopped green beans (fresh, not canned) bring a delightful crunch and vibrant green color to the dish, adding another layer of texture.
Beef Liver: I use 500g of parboiled and diced beef liver in this dish for an extra protein punch. The liver gives the fried rice an additional savory, slightly rich flavor, making it even more hearty and satisfying.
Optional for the coleslaw
Carrot: 2 medium-sized, peeled.
Cabbage: 1 small, rinsed in saltwater.
Optional: Baked beans, boiled eggs, and mayonnaise for added flavor.
Making Nigerian Fried Rice Step-by-Step
1. Preparing the Meat Stock
- Start by cleaning the turkey and cutting it into pieces. Place it in a pot and add chopped onions, minced garlic, grated ginger, curry powder, rosemary, thyme, seasoning cubes, and salt.
- Allow the turkey to sweat out its own moisture by covering the pot without adding any water initially. This step will allow the meat to absorb the seasonings.
- After 15 minutes, stir the turkey and add water. Cover and cook for about 20 minutes or until the turkey is tender. Once cooked, remove the turkey pieces and strain the stock to remove any bones or large chunks. Set the stock aside.
2. Preparing the Rice
- Wash and soak rice
- For basmati rice: Pour boiling water over the rice, soak for 3 minutes, then rinse multiple times until the water runs clear.
- For parboiled rice: Soak for 5-6 minutes before rinsing.
- After soaking, drain the rice and rinse with cold water until the water runs clear.
- In a pot, heat butter over medium heat. Add the washed rice and fry it for about 6-7 minutes. This helps to prevent the rice from clumping together and enhances its texture.
- Add the prepared meat stock, green bell pepper, curry powder, and a seasoning cube to the rice. Stir well and cook until the rice is about 70% cooked. Fluff the rice and allow it to cool while you prepare the vegetables.
3. Preparing the Vegetables
- Start by cooking the beef liver. Parboil the liver for a few minutes, then drain and rinse it. Transfer it back into the pot, add seasoning cubes, and cook until tender.
- Prepare the vegetables: peel and dice the carrots, chop the green bell pepper, slice the green beans, and chop the spring onions. Cut the corn off the cob and set everything aside.
- In a pan, heat some oil and sauté the chopped onions and grated ginger for about 30 seconds until fragrant.
- Add the sweet corn to the pan and cook for a few minutes until tender.
- Then, add the green beans, bell pepper, habanero peppers, and seasoning.
- Stir-fry for another 2-3 minutes.Once the vegetables are cooked, add the diced liver and carrots.
- Stir everything together for another 2 minutes, ensuring the vegetables remain slightly crunchy.
4. Bringing it All Together
- In a large wok or pan, heat oil and sauté onions and ginger until fragrant. Add the cooked vegetables and meat, then stir-fry for about 2-3 minutes to combine the flavors. (For perfect stir-frying, use our Yellow or Green Enameled Cast Iron Wok and Frying Pan.
- Add the rice to the pan and toss it together with the vegetables and meat. Stir-fry everything for 5-7 minutes, ensuring each grain of rice is well-coated with the seasonings and flavors.
- Adjust the seasoning to taste by adding more salt or seasoning cubes if necessary.
5. Serving
Serve your Nigerian Fried Rice with a side of creamy coleslaw
Steps to prepare the perfect coleslaw
Prepare the Cabbage:
- Remove the outer layer of the cabbage.
- Cut it into manageable portions and shred it as thinly as possible with a sharp knife.
Prepare the Carrot:
- Peel or scrape off the outer layer to reveal the vibrant orange color.
- Grate the carrot using the larger side of a box grater.
Optional Additions:
- Rinse the sauce off baked beans and set them aside.
- Boil eggs, peel them, and chop them into bite-sized pieces.
Assemble:
- In a mixing bowl, combine shredded cabbage, grated carrot, baked beans (if using), and eggs. Mix everything evenly.
Chill and Serve:
For a standalone version, you can add sliced apples for sweetness and a splash of milk along with mayonnaise for creaminess.
Refrigerate the coleslaw until cold. Serve it as-is with Jollof rice.
For a crunchy contrast and a plate of fried plantains (dodo) for that sweet touch. You can also serve it with moi moi for a complete Nigerian feast. And if you’re hosting a party, pair the fried rice with Jollof rice, crispy fried prawns, and more sides for a spread that will wow your guests.
The Secret to Fried Rice That Stays Fresh
Here’s a pro tip: Fry your rice for at least 5 minutes on medium-high heat. This reduces moisture, helping your fried rice stay fresh longer. Plus, it gives the rice a slightly crispy, toasted texture that’s just unbeatable.
Tips for Perfect Nigerian Fried Rice
Use a Flavorful Stock: A well-seasoned turkey or chicken stock will take your fried rice to the next level. Always strain the stock to remove any bones.
Rice Matters: Choose Sella Basmati rice for the best texture. It stays separate and absorbs all the flavor. If you can’t find it, long-grain parboiled rice is a good substitute.
Cold Rice is Key: For the perfect fried rice texture, always use cold rice. Freshly cooked rice will clump together, but cold rice fries up perfectly.
Don’t Overcook Your Veggies: Stir-fry the veggies just enough to keep them crunchy and colorful.
Fry in Batches: Fry the rice in portions to achieve that toasty, crispy texture.
Frequently Asked Questions
Q: Why do you use turkey in your Nigerian fried rice recipe?
A: I love using a combination of turkey wings, legs, and boneless turkey thighs for a rich, flavorful stock. Turkey provides a mild yet savory taste that’s perfect for this dish. If turkey isn’t available, chicken drumsticks or thighs are great substitutes because they have a similar flavor and tenderness.
Q: What makes basmati rice the best choice for this fried rice?
A: Sella Basmati rice is my personal favorite for this dish. The grains stay separate and absorb the stock beautifully, giving the rice a fluffy texture and a fragrant aroma. If basmati isn’t available, you can use long-grain parboiled rice or even jasmine rice, both of which hold their shape and work well in this recipe.
Q: Why add so many vegetables to Nigerian fried rice?
A: The vegetables are not only about flavor but also texture, color, and nutrition! Carrots, green beans, sweet corn, peas, green bell pepper, and spring onions all contribute to the dish’s vibrant appearance and provide a mix of sweetness, crunch, and freshness. I also add a little yellow habanero for a spicy kick, but you can adjust this to your taste.
Q: Can I use other types of peppers instead of habanero?
A: While yellow habanero peppers are traditional for adding heat in Nigerian fried rice, you can absolutely use other peppers like jalapeños or Scotch bonnet peppers for a similar fiery effect. Adjust the quantity depending on your spice tolerance.
Q: What kind of carrots should I use for the best results?
A: I recommend using sweet, fresh carrots for the best flavor and crunch. They’re perfect for fried rice because they add a natural sweetness and a satisfying crunch when stir-fried.
Q: Can I use canned sweet corn instead of fresh?
A: Yes! While I prefer fresh sweet corn cut off the cob for its natural sweetness, canned sweet corn is a perfectly fine alternative. It’s convenient and blends well with the other ingredients, giving the rice that lovely burst of sweetness.
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I’m a huge fan from the States, and I just had to comment! This recipe looks incredible, as always.
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interesting read, I’ll try it out
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