- Rice1 1/2 Cups
- Curry Powder1/2 Tablespoons + 1 1/2 TeaspoonsI use Ducros Curry Powder. See footnotes after recipe for important recommendations.
- Chicken StockAbout 3 cupsOr as required to cook the rice. I actually used turkey stock as I didn't have chicken, but you can use chicken stock as it is more commonly used. You really do need stock(chicken, turkey or even beef) to cook the rice so don't substitute with water if you want your fried rice to taste great.
- Onion1 PiecesChopped. Plus a little more chopped onion to season your meat.
- Bell Pepper1 PiecesRed, Yellow And Green. Neatly chopped
- Carrot1 to 2 Medium to Large PiecesNeatly Chopped. You can use also use other veggies like peas, sweet corn, green beans and even use meat like chopped beef liver if you want your fried rice very rich. Quantity is up to you.
- Thyme1 TeaspoonsPlus a little more to season chicken
- Chilli Powder1/2 to 1 TeaspoonsGround Pepper. Plus a little more to season chicken
- Knorr Chicken Bouillon CubeTo TasteOr any other chicken bouillon / seasoning cube brand
- SaltTo Taste
- Chicken Thighs or Drumsticks700 Grams Or Any Quantity You WantAs I mentioned earlier, I actually used turkey because it was what I had available but you can use chicken as it is more commonly used.
- Vegetable OilAbout 2 to 3 Tablespoons
- White Pepper1/2 Teaspoons
How to cook Nigerian Fried Rice
Step 1. Wash your chicken thoroughly, add it to a pot, season with Knorr chicken and salt, 1 teaspoon of curry powder(don’t use plenty here so your chicken or meat won’t come out yellow coloured), a little onions, chilli powder, thyme, white pepper and a little onions.
Step 2. Add water and boil the chicken until cooked. Remove chicken from stock, set stock aside.
**You can do whatever you want with your cooked chicken at this point, you can fry or whatever. It’s the stock you need to cook the rice.
Step 3. Add chicken stock to the pot (add enough to cook the rice until done), add the rice, add 1/2 tablespoon of curry powder, 1/2 teaspoon of thyme, add salt to taste (or even seasoning cube if you want it flavourful) and cook the rice until done. After you cook the rice, you will notice your rice is a little yellow coloured. This is fine.
***Do NOT overcook the rice. In fact, preferably cook the rice until al dente (properly cooked but still firm when you bite). It is important that the rice doesn’t come out overly soft or worse mushy and soggy after cooking it. I promise you won’t like the fried rice. This applies to most, if not all fried rice dishes.
Step 6. Add oil to a pan, heat up, add the chopped onions, stir-fry for about 30 seconds to a minute, then add the remaining vegetables (carrots, bell peppers and whatever else you have).
Step 7. Stir and immediately season with salt to taste and seasoning cube, thyme, chilli powder and the remaining 1/2 teaspoon of curry powder.
Step 8. Stir in the spices and stir-fry for about 30 seconds to 1 minute, then immediately add in the cooked rice. If you have cooked chopped beef liver or any chopped meat, add it in now.
It is important to NOT overcook the vegetables, stir-frying for a few seconds to a couple of minutes depending on how much veggies you have should suffice. The veggies must retain their crunch after cooking. Fried rice with soft vegetables taste a bit nasty in my opinion…and when you combine with overly soft rice, just throw the whole thing away and start afresh.
Step 9. Stir until everything is combined, and let it simmer on medium-low heat for about 2 to 3 minutes.
Done. Your Nigerian Fried Rice is ready. Serve with fried plantains, coleslaw or whatever you want 🙂
The amount of curry powder AND the brand/type of curry powder you use matters. Some Nigerian fried rice you see at restaurants or bukkas have this really pretty rich yellowish green colour and they are quite delicious. Curry powder is key to achieving that colour. So make sure you use enough curry powder if you want to achieve that rich colour but don't go overboard so your rice doesn't taste overwhelmingly of curry. Again, the type of curry powder you use matters a lot as a bad tasting curry powder may spoil your dish. I use Ducros curry powder and it comes highly recommended.