How to prepare Nigerian Egg Fried Rice

Nigerian Egg Fried Rice

Nigerian Fried Rice is one of the most versatile Nigerian Rice Recipe. There are several variations, of which the Egg fried rice is one of them.

                The egg fried rice isn’t so different from the classic Nigerian Rice, but the addition of eggs, takes this delicious meal to different tasty level…I promise, you will enjoy it.

Nigerian Egg Fried Rice Ingredients

500g long grain white Rice

2-3 eggs

500ml chicken or Turkey stock/broth

100g cooked and diced cow liver(use beef as a substitute or chicken gizzard)

2 large carrots

1 handful Green peas or Runner Beans

1 large Green bell pepper

1 onion bulb

2-3 tablespoonful curry powder

1 teaspoonful Garlic powder

½ tablespoonful black or white pepper(optional)

2-3 cooking spoonful vegetable oil

2 stock cube or bouillon cube for seasoning

Cooking Directions

1. The first step is to prepare the vegetables;

a. Wash all the vegetables ,dice the onion and set aside

b. Peel the carrot and cut into small cubes.

c. Remove the seeds of the green bell pepper and cut into small cubes

Tip: Although fresh veggies are the best for Nigerian egg fried rice, frozen vegetables can also be used(after thawing)

d. Place the green peas and carrots in boiling water for 5 minutes, strain out the water and place in a bowl of cold water, leave to cool in the water, then pour into a sieve and set aside.

Tip: This method is called blanching. It helps to par-boil the vegetables without cooking it though, thereby cutting down the stir-frying process. It also helps to preserve the vibrant colour of the vegetables. You can skip this step, if you want crunchy vegetables.

4a. Pour the chicken stock into a large pot and bring to a boil. As the stock begins to boil, add the parboiled rice, seasoning cubes(stock cubes), curry powder, garlic powder, onions and salt to taste. Leave to cook on medium heat until it’s done.

                The stock should be at almost the same level as the rice, so that it dries up completely when the rice is done. You can add some water if the stock won’t be enough to cook the rice.

Tip: The cooked rice should not be soggy or too tender and the grains shouldn’t stick together either.

5. Break the eggs, add salt to taste, whisk and fry in a pan (like an omelet), cool and dice the fried eggs.

6. Heat up the vegetable oil, and the carrots, peas, green bell pepper and diced liver/meat; stir fry for 1 minute and then add white/black pepper, a pinch of curry and a little seasoning cube to taste…mix together and add the diced eggs. Mix thoroughly and pour into a bowl.

                The Rice is going to be fried in small batches so you will have to divide the stirred-fried vegetables into portions, to go with the quantity of rice you cooked.

7. Pour a portion of the stirred fried mix into the frying pan; add the cooked rice and stir fry for about 2 minutes.

Tip: Do not overcrowd the pan, make sure there is a  little space in the pan so that you can move the Rice around the pan for even distribution of heat.

                Repeat this process for the remaining rice and vegetable mix.

And your Nigerian Egg Fried Rice is ready to be served with salads. Moi-moi, Fried plantains, grilled fish/beef/chicken or any meat of your choice. ENJOY