Easy Nigerian Fried Rice
Nigeria
Cuisinier en devenir
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Nigerian fried rice is party food, and it sits beside jollof rice on the table at every celebration where both appear. Where jollof is red and built on a cooked tomato and pepper base, fried rice is pale gold, coloured by curry powder rather than tomato, and studded with diced vegetables and liver. It is a Nigerian dish rather than a Chinese one, despite the shared name and the soy and oyster sauces that have entered the modern version. The rice is parboiled in seasoned meat stock so it takes flavour before it is ever fried, which is the opposite order to Chinese fried rice, and the vegetables go in raw at the end so they keep their bite and colour. Fried rice spice, sold as its own blend in Nigerian markets, is the thing to look for; curry powder is a different profile and contributors are firm on the point. Liver is the traditional protein and the part most often left out abroad. Fried until firm and diced small, it gives a mineral depth that nothing else in the dish supplies. Shrimp, chicken and beef all appear alongside or instead. It is served with fried plantain, moi moi, coleslaw and chicken, and at a Nigerian party it is served with jollof rather than instead of it.
Parboil and wash the basmati rice.
In a clean pot, put in a little vegetable oil and onion, then add the washed rice, dried rosemary and fried rice spice.
Add meat stock and a little salt, cover and cook until the rice is done to your preference.
When the rice is ready, set it aside and take a clean pot or pan.
Add the cooking butter, bay leaves, onion and the ginger and garlic paste, and cook for about 2 minutes over low heat so the aromatics open up.
Take the bay leaves out.
Add the sesame oil, then some of the vegetables, holding the rest back.
Add the dark soy sauce and oyster sauce, then the remaining vegetables, bell peppers and pepper mix, and a little salt.
After a few seconds, pour in the cooked rice and mix everything through.
Stir in the fried liver and serve.
Notes personnelles de B-NAZZIES KITCHEN EXPERIENCE4 avis
Herh, putting dried rosemary inside fried rice was new to me chale, back home in Ghana my grandmamma never used it. But I got the fried rice spice and shombo from the African shop in Croydon and tried it yesterday. The smell when the butter and ginger garlic paste hit the pan... herh! Very nice dish oo.
Had to hunt down the ginger and garlic paste at the international market on City Road, but this turned out cracking. Parboiling the basmati first stopped it from clumping up later. The whole kitchen smelt amazing when the bay leaves, onion and butter went into the pan for those two minutes.
chale the dark soy sauce with the oyster sauce made my batch way too salty paa. I followed the step to cook the basmati in meat stock first, but my stock already had salt so adding extra salt in step 3 ruined it. Next time I will skip the added salt completely oo.
Finding real tatashe in Dallas is no be small thing so I just blended red bell peppers with extra habanero for the pepper mix. The taste took me straight back home sha! That step where you fry the rice with the rosemary and meat stock first before mixing the butter and aromatics makes the basmati hold its shape without getting soggy. E sweet o.