Fried Rice with Ham, Liver and Eggs
Overview
Ghanaian Fried Rice is a bold, protein-packed celebration of leftovers and technique, long-grain rice stir-fried at high heat with diced ham, chicken liver, scrambled eggs, mixed vegetables, and a generous seasoning of soy sauce, curry powder, and mixed spice. It is a fixture of Ghanaian party food and restaurant menus, where it appears alongside jollof rice as the second essential rice option. What distinguishes Ghanaian Fried Rice from Chinese-style fried rice is the spice profile, the curry powder and mixed spice give it a warmth that is distinctly West African, and the inclusion of liver, which adds a deep, iron-rich flavour that is not typical of Asian versions. Day-old cold rice is essential for achieving properly separate, non-mushy grains.
AFN Heritage Note
Fried rice arrived in West Africa through the influence of Chinese and Lebanese traders and restaurant owners who settled along the coast in the 20th century. Ghanaian and Nigerian cooks adapted the technique to local tastes, adding curry powder, mixed spice, and a wider variety of proteins including liver and gizzard that reflect West African protein-inclusive cooking traditions.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
In a large skillet, warm the olive oil on medium heat.
- 2
Add liver, salt, garlic, and ginger
- 3
Cover and cook for 10 minutes, turning the liver over to brown on both sides.
- 4
Remove from the heat and set aside to rest for 5 minutes and cut in cubes
- 5
Beat the eggs with the ham in a medium bowl.
- 6
In a large skillet, warm the oil on medium heat.
- 7
Add the onion and bell pepper, cook for 3 min.
- 8
Add the egg and cook the eggs while stirring with a wooden spoon or spatula until they’re cooked through.
- 9
Add the cut liver, and cook for 2 mins.
- 10
Add the cooked white rice, cube and salt
- 11
Reduce the heat to low, cover and cook for 10 minutes, to warm through and to let the flavors come together.
- 12
Serve hot!
Reviews
Be the first to rate this recipe
Cooked it? Your rating helps the next person decide whether to try it.
No reviews on this one yet. If you have cooked it, yours would be the first.
