Storage & reheating
Refrigerate within 1 hour and eat within 24 hours. Reheat once, until steaming hot. Not recommended for freezing once vegetables are mixed in.
Rice dishes
Nigerian Fried Rice
Colourful, fragrant fried rice packed with vegetables — the other party classic. The secret to distinct, non-mushy grains is parboiling the rice first and frying in batches.
Ingredients
- 600 g Long-grain riceTolly Boy Long Grain Rice · £9.99
- 2 Carrots, dicedNot currently stocked
- 100 g Green beans, choppedNot currently stocked
- 100 g PeasNot currently stocked
- 100 g SweetcornNot currently stocked
- 4 Spring onionsNot currently stocked
- 200 g Cow liver, diced (optional)Cow Liver · £6.99
- 750 ml Chicken or vegetable stockPantry staple
- 2 tsp Curry powderNot currently stocked
- 90 ml Vegetable oilPantry staple
- Seasoning & saltPantry staple
Shop this recipe
Estimated ingredient basket total: £16.98
2 of 2 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Parboil the rice in plenty of water for 8 minutes — it should still be firm. Drain and rinse.
- 2
Cook the rice in the seasoned stock until just tender, then spread it on a tray to cool and dry slightly.
- 3
Dice the carrots and green beans small and uniform so they cook evenly; slice the spring onions.
- 4
If using liver, season and boil until cooked through, then dice and fry lightly.
- 5
Heat the oil in a wide pan or wok and stir-fry the vegetables for 2–3 minutes — they should stay crisp.
- 6
Add the rice in batches with the curry powder, tossing over high heat until every grain is coated and hot.
- 7
Fold in the liver and spring onions, taste for seasoning, and serve immediately with fried chicken.
