Nigerian Fried Rice, with a lil’ Twist
It had been a long while since I last made this, so I thought I’d make it today with all the below accompaniments. Who begged me, I honestly don’t know, because I’m super tired now.
I kid, I kid, well just a little… Fried rice is pretty easy to make, straightforward, everyone has a different method for making this, but to make it my way with a slight twist, here’s what you’ll need:
3 cups parboiled long-grain white rice
1 bag mixed vegetables
1 large can pineapple chunks
2 knorr cubes
1 tsp red pepper flakes
2 tbps curry powder (gives it color)
2 tbps Goya Adobo seasoning
1. Boil rice until firm, but almost cooked. Remove from pot and put in bowl, set aside.
2. In pot, heat up 3 tsps canola oil. Add bag of mixed veggies. Let cook for 5 minutes.
3. Add seasonings. Let cook further for another 5-10 minutes on medium heat.
4. Reduce heat to low and add rice. Stir rice and veggies together thoroughly.
5. Add 1/2 cup water, let simmer for 5 minutes. Once water is drying, add entire contents of pineapple can (juice included).
6. Increase heat to medium. Stir thoroughly. Taste to adjust seasoning. Remove from heat if okay. Let stand 5 minutes, then serve.
**Of course, if you’re not a pineapple fan, just omit it.**
7. Serve with salad, chicken or meat of your choice.
Enjoy…
Nigerian Fried Rice, with a lil’ Twist,
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21 Responses to "Nigerian Fried Rice, with a lil’ Twist"
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Mmmmmmm sounds nice))))
Thank you for the recipe.
Hey Lana!
You’re welcome ;)
Hi. Please what is Canola Oil?
Hey Zara!
I’m not all too sure of the intricate details of what canola oil is, but I do know that it is a healthier oil than say vegetable oil and is supposed to be more heart friendly.
Hope that helps! You can also google it, I’m sure you’ll find more info on it that way.
Canola oil is made from crushing rapeseed. It is a lighter and healthier oil.
Here is a website you can read:
http://en.wikipedia.org/wiki/Canola
Mmmmmmmmmmmmm,i like all the dishes u proposed.but my problem is that i don’t know some of ur ingredient .mostly Goya Adobo Seasoning,pleas give an equivalent of that ingredient.N.B i live in Cameroon……
Hi Mocuko!
Glad you like! You know, I stopped using Goya Adobo a while back because readers were having a hard time coming across it. If you are unable to find it, Knorr or Maggi cubes will work just as well, just consider it an optional ingredient. However, if you prefer, you can use any ‘all purpose seasoning’ which is pretty much the same thing as Adobo.
Hope that helps!
Hi thanks for the recipe for asian fried rice. i just want to know what do they use to make the rice brown like. Bless you
Hey Marian!
You’re welcome! The secret is soy sauce! Just be sure not to use too much of it because it is salty, so if you do use it, carefully gauge how much salt/knorr/maggi you add.
Hope that helps!
Hello,thanks for this wonderful recipes you shared with us please i will to know what the measurement of ‘cup’ you use in your ingredient because when we say’cup’ here in nigeria it means tin milk cup but i could clearly see that yours is more than the tin milk(liquid)
Hey Rasheedah!
You’re welcome, glad you’re enjoying them! Here is a post on the measuring guides I use. Another reader asked me about the cup vs tin milk cup, but I have to purchase tin milk to be able to properly gauge the measurements using both. Hope the photo in the post I linked to helps. I’ll go to the store for the tin milk and possibly create a separate post on measurements.
Can you add shrimp into this?
Hey Courtney!
Oh yes, you absolutely can!
what about liver?
Hey Tonia!
Liver works well with it! Even Kidney!
Hi Yetunde,
Just stumbled on your website while looking for a nigerian meal planner. Yours is absolutely amazing. I certainly will be trying your recipes. One more thought! As people are generally moving towards healthier eating, can you recommend a meal plan with more veggies and lower carbohydrates? Thanks
Hey Claire!
Thank you! For a healthier meal, I would recommend any of the leafy green vegetable soups, omitting the palm oil and for the starchy side, perhaps eba the size of a child’s fist.
Hope that helps!
Hi Yetunde, thanks for your recipe. The bag of vegetable is it available in Nigeria? I’ve not come across any before.
Hey Deborah!
You’re welcome. You know, I’m not sure. I’ve asked on Facebook, so keep an eye on there to see if someone else knows.
Hi Yetunde! I had a craving for fried rice when I woke up today and I remembered that I had seen a recipe on your site that looked straightforward and easy to follow (there is nothing worse than facing down an intimidating recipe!) so decided to make it for dinner. I tried to follow the instruction to the letter but something always goes wrong with me and water addition! Regardless, the seasoning was spot on and we had a very yummy fried rice a la ‘risotto’ hee hee I usually eat/cook Basmati so maybe I just need to relearn how to work with Long Grain…
p.s I added some mixed seafood in after the veg (lightly pan fried separately) as I don’t eat meat and it really made the dish that extra bit special.
p.p.s I am going to give the efo recipe another go next week (added way too much spinach into the mix last time and maybe too much palm oil). I might be making mistakes but I am not giving up as I feel so empowered knowing I can cook me up some Nigerian food at will :) Thank you!!!!!
Hey Bukky!
Lol @ a la risotto. Basmati is a long grain rice, however, it’s not parboiled, which is the strand of long grain rice that yields the fluffiness that most Nigerians have come to expect in their rice dishes. In some cases, it will work, but requires a slight learning curve. Sometimes you might see ‘converted’ rice instead of parboiled, but they’re quite similar. Converted rice has just been pre-cooked a bit more.
When there is still some water in the rice, try turning the heat down to low and uncover the pot so that the steam is not trapped in the pot, which makes it more mushy as the steam is able to escape thereby drying out the rice to a more satisfactory level. It’s also easier if you use a smaller amount of water to start with than it is to remove water once the rice has started absorbing the liquid. If you add smaller amounts of water, you can always gauge it in intervals to see how much cooking time is needed based on how soft or firm you like the end result to be.
Seafood always tends to add that extra touch to food, probably because it’s not always eaten aside from fish and perhaps shrimp, so kudos to you, getting all creative and stuff ;) Watch out there now!
One way to gauge how much spinach to add is to add one layer of spinach over the top of the stew, till you can’t see the stew anymore, mix the spinach in and you should be able to tell at that point if you need more or if it’s just right. If you need more, start with a handful and work your way up if needed. For the palm oil, it all depends on how much oil you like, some folks like the top to have an entire layer of oil, some folks don’t. Start off with one serving spoon of palm oil and/or vegetable oil and that should usually do the trick. If you’re doing one serving spoon of palm oil, you could do half a serving spoon of vegetable oil and vice versa.
Cooking is trial and error, so expect mistakes, they’ll happen as that’s how you’ll learn! You can do it! That’s my goal, to empower folks in the kitchen, so I’m glad it’s working out that way ;)
Hope that helps and hope to read more comments from you <3