👨‍🍳 Instructions

1. 1

   Prepare the rice: Rinse the long-grain parboiled rice thoroughly under cold water until the water runs clear. Place in a pot with enough water to cover by about 2 inches. Bring to a rolling boil and cook for about 10-12 minutes, or until the grains are about 80% cooked (al dente). Drain the rice immediately in a fine-mesh sieve and rinse with cold water to stop the cooking process. Spread the drained rice on a large tray or baking sheet to cool completely and dry out. This step is crucial for preventing sticky rice.

   ⏱️ 25 minutes (including cooling)
2. 2

   Prepare the vegetables: If using fresh vegetables, wash and finely dice the carrots and green beans into small, uniform pieces. If using frozen mixed vegetables, ensure they are thawed. You can optionally blanch the diced carrots and green beans in boiling water for 1-2 minutes, then immediately plunge into ice water to retain their vibrant color. Drain well.

   ⏱️ 10 minutes
3. 3

   Cook the chicken liver: Season the chicken liver with a pinch of salt and black pepper. Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat. Add the chicken liver and fry for 3-5 minutes, turning occasionally, until browned on all sides and cooked through. Avoid overcooking, as it can make them tough. Remove from the pan, let cool slightly, then dice into small pieces and set aside.

   ⏱️ 10 minutes
4. 4

   Sauté aromatics (optional): If using onion and garlic, add the remaining vegetable oil to a large, heavy-bottomed pot or wok over medium-high heat. Add the finely chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 5 minutes
5. 5

   Fry the rice: Add the cooled, dried parboiled rice to the pot. Stir well to coat the grains with oil. Fry the rice for about 5-7 minutes, stirring constantly, until the grains are slightly toasted and begin to separate. This helps develop a distinct fried rice texture.

   ⏱️ 7 minutes
6. 6

   Add seasonings and stock: Sprinkle the curry powder and dried thyme over the rice. Stir well to distribute the spices evenly. Pour in the warm stock. Stir everything together, ensuring no clumps of rice remain. Bring the mixture to a simmer.

   ⏱️ 2 minutes
7. 7

   Cook the rice: Reduce the heat to low, cover the pot tightly, and let the rice steam for about 15-20 minutes, or until all the liquid has been absorbed and the rice is tender and fluffy. Avoid lifting the lid during this time. If the rice seems dry before it's cooked, you can add a splash more stock or water.

   ⏱️ 20 minutes
8. 8

   Combine and finish: Once the rice is cooked, fluff it gently with a fork. Add the prepared mixed vegetables and the diced chicken liver to the pot. Gently fold them into the rice, distributing them evenly. Taste and adjust seasoning with salt and black pepper as needed. Stir-fry for another 2-3 minutes to heat everything through.

   ⏱️ 5 minutes
9. 9

   Serve: Serve the Nigerian Fried Rice hot, ideally as a side dish to grilled or stewed meats, or as a complete meal. It's a staple at Nigerian parties and celebrations.

   ⏱️ N/A