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How To Make Nigerian Fried Rice – Eds recipe

2 Mins read

Fried rice is a popular food for all occasions. It is one of the most commonly and widely eaten Nigerian good ranging from home, celebrations, parties etc. it is a meal accepted by almost every Nigerian both at home, abroad and in Diaspora. The process of making fried rice is a bit complicating and directly straightforward as it gets easier with time. As you know practice makes perfect.

The ingredient for making Nigerian fried rice varies depending on choice and personal preferences. But below are one of my special and tasty ingredients for my special recipe tag the (Eds Fried Rice Special).


The ingredients below would serve probably eight (10) persons.

– 5 cups of rice
– 5 cups of sliced cabbage
– 3 cups of sliced Carrot
– Green beans {3 cups}
– Peas ( 1 cup)
– 1 cup of sliced Green pepper
– Liver (0.5kg)
– Chicken or fish (2.5kg)
– Vegetable oil (150ml)
– 1 cup of sliced Onions
– Curry powder (2 tbs)
– Salt to taste
– Pepper to taste


Parboil the rice for 10 minutes and strain off water using a strainer or you can also wash the rice with very warm salty water and strain separating the rice from the water. Then set aside.

Wash the chicken or fish properly with salt or vinegar. Then put in a pot and spice with all necessary ingredients such as; little salt to taste, half cup of sliced onions, 2 teaspoon of thyme, 2 teaspoon of curry, 4 cubes of knorr chicken spice. Cook for 10 minutes, then pick out and grill. Reserve the stock for cooking of the rice.

Chop the cabbage, green beans, carrot, liver separately and set aside in a wide tray as you would see in the video on our YouTube channel. This process is one of the easiest, using just a knife and chopping board or even a tray. Remove the white seeds from the green pepper and also slice.

Cook the parboiled rice with half of the meat stock adding just three cups of water, cook until it is about 70% done. (more visuals on the video). Observing closely. it doesnt need to be too soft or too hard. You can add water as desired.


Set your dry cooking pot on heat, then pour in about 150ml of vegetable oil or cooking margarine (For cooking margarine use 150g).

Note: It is better to continue with the same oil you used while frying the meat (if you prefer frying your meat), you can reduce it to 150ml. But for this process we are using the grilled option.

Allow to heat then add the sliced onions stir for 1-2 minutes then add the chopped carrot and green beans, any of this two can actually go first. Add the cabbage too.

Stir for 1-2 minutes again then add the curry powder. Curry actually adds the yellowish color of fried rice, add and stir till you are satisfied with the color. Now add the chicken stock that is the water from the cooked chicken. Add ground pepper. Add a teaspoon of salt and the chopped liver, add 2 cubes of knorr spice then stir and taste appropriately.

You would have a yellowish mixture which would often taste overly spiced, don’t worry the rice would balance the taste. If it doesn’t taste overly spiced then you need to add more cube of knorr spice, advisably one and little salt so it doesn’t become tasteless after you add the rice.

If you are satisfied with the taste then add the green pepper, stir, add the almost-done white rice, stir, cover the pot and cook for 5 to 10 minutes.


Serve with the grilled fish or chicken.

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