Just like in the case of the Nigerian Jollof rice, there are different ways of cooking the Nigerian fried rice too. You can just follow my recipe or add any other ingredient you desire.
Ingredients:
5 cups of rice
½ kilogram of shrimp(peeled), crayfish, periwinkle (optional)
2 kilograms of fish, beef, mutton, chicken or pork
I medium sized onion
5 green peppers
Green peas
Carrots
¼ of a kilogram Liver
¼ of a kilogram Kidney
Sweet corn
Salt
Vegetable oil
Seasoning (knorr, black pepper, curry, thyme and white pepper)
Water
Method:
Put the kidney, liver, shrimp(peeled), crayfish, periwinkle, beef, mutton, chicken or pork in a pot pour some water, slice in some onion, add seasoning and boil for 30 minutes and set aside the meat . Dice the liver, kidney, carrots, onion and green peppers and set them aside. Rinse the rice and pour it into a sieve for the water to drain. Pour some vegetable oil in a frying pan and fry the beef, mutton, chicken, pork or fish (any of these can be used and you may decide to use a little of the four types of meat or fish) until it becomes golden brown. Fry the peeled shrimp, crayfish, periwinkle, carrots, onion, green peas, diced kidney and liver until it becomes golden brown and set aside. Pour some vegetable oil into the frying pan and fry the rice until it becomes golden brown and set aside. Pour some more water into the meat stock if you feel the meat stock may not be enough to cook the rice, add enough salt and seasoning and bring to boil and pour in the rice and let it cook for 30 minutes. When the rice is almost done pour in the fried shrimp, crayfish, periwinkle, carrots, onion, green peas, kidney, liver and sweet corn and stir them into the rice. Don't add too much water so that by the time the rice is done, it does not stick together. Test the rice to ensure it is properly cooked and serve it with either the fried beef, mutton, chicken pork or fish or as you desire.
Ingredients:
5 cups of rice
½ kilogram of shrimp(peeled), crayfish, periwinkle (optional)
2 kilograms of fish, beef, mutton, chicken or pork
I medium sized onion
5 green peppers
Green peas
Carrots
¼ of a kilogram Liver
¼ of a kilogram Kidney
Sweet corn
Salt
Vegetable oil
Seasoning (knorr, black pepper, curry, thyme and white pepper)
Water
Method:
Put the kidney, liver, shrimp(peeled), crayfish, periwinkle, beef, mutton, chicken or pork in a pot pour some water, slice in some onion, add seasoning and boil for 30 minutes and set aside the meat . Dice the liver, kidney, carrots, onion and green peppers and set them aside. Rinse the rice and pour it into a sieve for the water to drain. Pour some vegetable oil in a frying pan and fry the beef, mutton, chicken, pork or fish (any of these can be used and you may decide to use a little of the four types of meat or fish) until it becomes golden brown. Fry the peeled shrimp, crayfish, periwinkle, carrots, onion, green peas, diced kidney and liver until it becomes golden brown and set aside. Pour some vegetable oil into the frying pan and fry the rice until it becomes golden brown and set aside. Pour some more water into the meat stock if you feel the meat stock may not be enough to cook the rice, add enough salt and seasoning and bring to boil and pour in the rice and let it cook for 30 minutes. When the rice is almost done pour in the fried shrimp, crayfish, periwinkle, carrots, onion, green peas, kidney, liver and sweet corn and stir them into the rice. Don't add too much water so that by the time the rice is done, it does not stick together. Test the rice to ensure it is properly cooked and serve it with either the fried beef, mutton, chicken pork or fish or as you desire.
Titilayo Ajumobi is a system administrator who loves to cook and likes to experiment with different dishes to get the best out of them. For more information on different African dishes visit http://african-dishes.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Titilayo_Ajumobi 
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