Nigerian Party Fried Rice
The fried rice from Nigerian parties: dry, smoky at the edges, loaded with vegetables, and never mushy.
Method
Parboil the rice: bring the stock to a boil with one bay leaf, add the rice, and cook until about 80% done, still slightly firm at the center. Drain and spread on a tray to cool and dry out. This keeps the grains separate later.
Heat half the oil in a wide pan or wok over high heat. Sear the liver, if using, for 2 minutes until just cooked, then remove and set aside.
In the same pan, sauté the onion until translucent, then add the carrots and green beans first since they take longest. Stir-fry for 3 minutes.
Add the bell peppers, corn, and peas. Stir-fry another 2 minutes, keeping everything crisp, not soft.
Sprinkle in the curry powder, thyme, and crumbled bouillon cubes. Toss to coat the vegetables evenly.
Add the parboiled rice in batches, tossing constantly over high heat so each grain picks up color and flavor without clumping.
Fold the seared liver and shrimp back in during the last 2 minutes, just to heat through.
Taste and adjust salt. Serve hot, ideally with a side of coleslaw or fried plantain.
Ingredients
Serves 6