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To prepare Nigerian Fried Rice and Chicken, the secret lies in two things: cooking the rice in rich chicken stock and frying the rice in batches to give it a smoky, crisp finish rather than a soggy one.
Here is a step-by-step guide to making restaurant-style Nigerian Fried Rice and Fried Chicken.
Phase 1: The Chicken & Stock
This is the most important step. The stock (broth) from boiling the chicken will be used to cook the rice, giving it its deep flavor.
Ingredients:
1kg Chicken (cut into pieces)
1 tbsp Curry powder
1 tbsp Thyme (dried)
1 Onion (chopped)
2-3 Seasoning cubes (Maggi/Knorr)
Salt to taste
Vegetable oil (for deep frying)
Instructions:
Season: Wash the chicken and place it in a pot.
Add the chopped onions, curry, thyme, seasoning cubes, and salt. Rub the spices into the chicken with your hands. Steam: Cover the pot and let it steam on low-medium heat for 5-7 minutes without adding water yet. This forces the tasty juices out of the chicken.
Boil: After steaming, add water (just enough to cover the chicken) and boil until the chicken is tender.
Strain: Remove the chicken pieces from the liquid.
Do not throw away the water! Pour this stock through a sieve to remove the onions and set it aside for the rice. Fry: Deep fry the chicken in vegetable oil until golden brown.
Set aside.
Phase 2: The Fried Rice
The goal is to have rice that is separate and firm, not mushy.
Ingredients:
3 cups Long Grain Rice (or Basmati)
Chicken Stock (from Phase 1)
Vegetables: Carrots (diced), Green Beans (diced), Sweet Corn, Green Peas.
Protein (Optional): Cow Liver (boiled and cubed) or Shrimp.
Spices: Curry powder, Thyme, Seasoning cubes, Onion powder, Garlic (minced).
Cooking Oil.
Step 1: Parboil the Rice
Wash the rice thoroughly until the water runs clear to remove excess starch (this prevents stickiness).
Pour the chicken stock into a pot.
If it's not enough to cook the rice, add a little water. Add a little more curry powder (for that yellow color) and thyme. Taste the water—it should be slightly salty.
Add the washed rice.
Important: Cook the rice until it is about 80% done (firm to the bite). If it is fully cooked now, it will become mushy when you fry it later.
Spread the cooked rice on a tray to cool down.
Warm rice breaks easily; cold rice fries better.
Step 2: Stir-Fry the Veggies
In a large pan or wok, heat a small amount of oil.
Add the carrots and green beans first (they take longer to cook). Stir-fry for 2 minutes.
Add the liver/shrimp (if using), sweet corn, and peas.
Season lightly with a pinch of curry, thyme, and a tiny bit of seasoning cube.
Stir for another minute. The veggies should remain crunchy, not soft.
Remove them from the pan and set aside.
Step 3: The Batch Frying (The Secret Step) Don't dump everything in one pot. Fry in small batches.
Divide your rice and your veggies into 3 or 4 portions.
Heat a little oil in your frying pan.
Add Portion 1 of the veggies and Portion 1 of the rice.
Stir-fry on high heat for 2 minutes. Keep moving it around so the rice absorbs the oil and flavor without burning.
Pour into a cooler or serving dish.
Repeat with the remaining batches until all rice and veggies are mixed.
Summary of Tips for Success
The Rice: Use long-grain parboiled rice for the easiest results.
If using Basmati, soak it for 20 minutes first and use less water. The Green Color: If you want the bright green tint often seen at parties, you can add a little turmeric or extra curry powder to the boiling water.
The Liver: Adding boiled, diced liver gives it that authentic "Nigerian Party" taste, even if you only use a small amount.
Would you like a recommendation for a side dish to go with this, like Coleslaw or Moi-Moi? Go to the comments section and let me know.
