Nigerian Fried Rice
A simple take on a fusion of classic flavours, a great midweek meal bursting with colour and flavour. The ‘heat and spiciness’ is up to you and your taste buds. It is a great side dish for those summer BBQ’s too!
- 31 - 60 Minutes
- Easy
- 2
Method
Ingredients
Ingredients
- 350g Tilda (Dry) Easy Cook Long grain Rice or Golden Sella
- 1 vegetable stock cube
- 2 Tbsp olive oil
- 1 white onion, diced
- 1 Carrot, diced
- 250g pre cooked king prawns
- 2 Tbsp mild yellow curry powder
- 200g Mushrooms
- 1 green pepper, diced
- 2 tomatoes, diced
- 100g frozen peas
- 100g tinned sweet corn, drained
- 1 scotch bonnet, keep whole
- 1 Tbsp fresh thyme leaves
- ½ Tsp salt
- To Serve
- Fresh Thyme
How to make Nigerian Fried Rice
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Cook your Tilda rice according to the packet instructions, cook 1 part rice to two parts water. Add the stock cube to the water and stir to dissolve. Cover the pan and bring to the boil. Once boiling, do not remove the lid, reduce the heat to low and cook for 5 minutes. Turn off the heat, do not lift the lid, and let the rice rest for a few minutes in the steam. The rice grains should separate nicely and not be too sticky.
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In a pan over a medium heat, heat the oil and add the onions and carrot and simmer to soften, 2-3 minutes. Add the prawns and curry powder, mushrooms, green pepper, tomatoes, peas, sweet corn and simmer for a further 3-4 minutes.
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Transfer the rice into the pan and mix into the prawns and vegetables. Add the whole scotch bonnet and thyme leaves (save some for the garnish) and cook over a low heat for 4-5 minutes. Add salt to taste.
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To serve, spoon the rice into a warm bowl and top with thyme leaves.
Notes
The mushrooms can be substituted for fried liver for more depth and texture in the dish. You can use a bag of sofrito mix to save time.
