HOW TO MAKE FRIED RICE..

There are basic dos and don’t s for a perfect fried rice in my book, here they are:

1) Do season your boiled rice base or use broth; water doesn’t work

2) Don’t overcook your rice. This is the first step to a disastrous fried rice. If the rice is overcooked and mushy, please just remake it

3) Day old rice works best but it’s not a must. If you have a particular day you almost always make fried rice, make your parboiled rice a day before and store in the fridge

4) Season your vegetables while they are chopped and resting, it helps the overall flavour of the prepared rice

5) It’s okay to like your rice a little on the yellow/green side, however you don’t want an overpowering curry taste. Use turmeric for color and curry for flavor

Follow these suggestions  and you will always prepare great fried rice.

Important Note:

The rice you use for the fried rice is just as important as the cook. I have been known to splurge a little on my rice. I have a trusted brand and I stick to it no matter the cost. Here is a handy water to rice ratio tip:

basmati rice: 1 part rice to 1 1/4 parts liquidparboiled rice : 1 part rice to 2 parts liquid

The Perfect Nigerian Fried Rice

Prep time:  10 mins

Cook time:  35 mins

Total time:  45 mins

Serves: 6

You may add protein into your fried rice. Shrimp, mincedmeat and chicken are great options. Thoroughly cook the meat and combine with prepared vegetables before adding in the rice.

Ingredients

Spices

2 bay leaves

2 sprigs fresh rosemary (optional)

2 cubes maggi1 teaspoon salt1 teaspoon white pepper 

(substitute other ground pepper)2 teaspoon curry powder (divided)1 teaspoon thyme

Other

4 tablespoons vegetable oil (divided)½ cup chopped 

onion3 cups mixed vegetables 

(bell pepper,carrot, peas, cabbage & sweetcorn)

2 cups rice (washed) (Parboiled or Basmati

Directions

Season chopped vegetables with some salt, maggi and pepper. Set aside

-I love to make my carrot into flower. Simply carve 4 thin incisions lengthwise on the carrot then slice. see photo below

Place a large pot (with a good fitting lid) on medium heat. Heat up one part of oil and add in onion rosemary and bay leaves. Stir-fry until onion is fragrant and translucent. Add in 1 part each of curry, thyme, 1 cube maggi and 1 teaspoon of salt. Stir.Add in 4 cups water (3 cups if using basmati rice). Cover the pot, increase heat to high and bring the mixture to a boil.

- Alternatively use any type of broth you have on hand

Reduce the heat on the broth to low-medium add in the rice and stir. Cover the pot tightly. leave the rice to cook for 25 minutes (or 15 minutes if using basmati rice). Uncover the pot and spread the rice on a flat plate to cool

-if the rice isn't cooked to your liking, leave the pot covered for another 5-10 minutes (do not add more water)

-If the rice is cooked but there is still residual water in the pan, leave the rice UNCOVERED on medium heat for another 5 minutes

Place another large pot on medium heat, add in the left over oil and heat slightly. Add mixed vegetables and left over seasoning. Stir fry for 2-3 minutesCombine the precooked rice and vegetables. Stir well to combine.Taste and adjust for seasoning as neededYour rice is ready to serve. Enjoy with some fried plantain and stewed meat or chicken