How to prepare Nigerian fried rice easily without frying
Having to fry your fried rice in batches is quite stressful so there’s a hack to making it in a much simpler way.
This process is more like making jollof rice but there is a dry oily feel that comes when the fried rice is actually fried, that same texture could still be achieved with this style but it requires less water and a whole lot of concentration.
1 hour 15 minutes
2 cups of parboiled rice (put some curry while parboiling to give it the fried rice colour)
Chicken (could be grilled or fried)
Chicken stock water
100g fried liver or diced sausages
1 tablespoon curry powder
½ cup sweet corn
½ cup diced carrots
½ cup green beans and green peas
1 tablespoon thyme
3 tablespoons diced red bell pepper
3 stock cubes
1. Pour some oil in a clean pot. Add the ginger, onions, garlic and pepper. Pour the chicken stock water into the pot after.
2. Add curry, thyme and stock cubes and salt to taste.
3. Pour the parboiled rice into the mixture and mix. Add some warm water and gage it till it gets below the rice level.
4. Leave the rice to steam for 20-30 minutes on medium to low heat while you keep checking at intervals.
5. When the rice gets soft, add the chopped vegetables on the rice for it to steam.
6. When rice is done, turn the heat off and stir. Wait for it to settle.
Serve with chicken and coleslaw.