Serve the rice with the fried chicken, and if you are a coca-cola lover like me, this will be a good time to whip one out! Add a salad, fried plantain or any side of your choice.
How to Cook Tasty Fried Rice
Nigerian fried rice is a richly garnished rice, cooked in a highly seasoned chicken broth and served with your favourite choice of protein.
Ingredients
*Chicken broth*
- 10-15 soft chicken thigh pieces
- 1 large white onion chopped
- Garlic chopped
- Ginger chopped
- Salt to taste
- 3 Bay leaves
- 1 stick of fresh thyme
- 1 stick of fresh rosemary
- 3 Tbsp Chicken bouillon
- 1 Tbsp Black pepper
- 1/4 tsp fennel seeds
- 5 cups water
*Fried Rice*
- 5 cups long grain parboiled rice
- 2 1/2 cups vegetable oil
- 3 Tbsp unsalted butter
- 1 large white onion thinly-sliced
- Garlic chopped
- 2 carrots chopped
- 1 cup sweet corn
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 chopped scotch bonnet optional
- Salt to taste
- 1/4 tsp black pepper
- 2 Tbsp chicken bouillon
- Precooked chicken gizzard can be cooked with the chicken
- 10 chicken franks
Instructions
*Chicken/Chicken broth*
- Rinse the chicken pieces into a large pot.
- Toss in the chopped garlic, onion, ginger, the bay leaves and sticks of thyme and rosemary.
- Season with the salt, bouillon, black pepper, fennel seeds and paprika.
- Add in the 5 cups of water and let it cook for 15-25 mins or until chicken's texture is to your liking.
- Take out the chicken and set aside the broth.
- In a pan, add in the 3 cups of oil.
- When hot, go in with the chicken pieces and the gizzard if applicable. Shallow-fry till brown on all sides, drain of any excess oil and keep in a warm place.
*Fried Rice*
- Pour in the chicken broth into a large pot and bring to a boil. While waiting for it to boil, rinse your long grain rice a couple of times till you have gotten rid of most of the starchiness.
- Add in the rice to the boiling broth and cover with the pot lid, let it cook on medium to low heat till the broth is all dried up in the rice. The texture of the rice should be semi-soft at this point.
- Heat up the oil and used to fry the chicken, add the unsalted butter, when hot add in the sliced onion and chopped garlic, fry till fragrant.
- Add in the chopped carrots and fry for 5 min before adding in the red and green bell peppers, green peas, scotch bonnet and sweet corn.
- Season with salt, bouillon and black pepper, stir-fry for 5-7 mins and add in the chopped chicken franks and the pre-cooked gizzard. Stir-fry for 3 mins, turn off the flame.
- Pour the veggie mix into the rice, combine and cover to cook for 20-25 mins or until the texture of the rice is according to your liking.
- Adjust seasoning, increase the heat and keep tossing and stirring the fried rice for another 10 mins.