Nigerian Fried Rice(LAST FOR DAYS!)
The best part of this fried rice is...it stays fresh for days, so you can make and enjoy it without worrying about spoilage. It’s a true crowd-please that never fails to impress.
Nigerian Fried Rice(LAST FOR DAYS!)
Nigerian fried rice is a flavorful dish made with rice cooked in a rich stock and seasoned with a blend of curry powder and other spices for that authentic Nigerian taste. It’s then combined with seasoned, stir-fried vegetables and tender meat chunks. Served with crispy fried turkey, creamy coleslaw, and sweet fried plantains (dodo), this dish is a complete and satisfying meal that’s sure to impress!
Why You’ll Love This Recipe
This Nigerian fried rice is everything you want in a dish…flavorful, vibrant, and versatile. With bold seasonings, meat and colorful vegetables. The best part? It stays fresh for days, so you can make and enjoy it without worrying about spoilage. It’s a dish that never disappoints. Now let’s talk about the ingredients you’ll need to bring this dish to life!
Main ingredient and substitutions
- Turkey: I like to use a combination of turkey wings, legs, and boneless turkey thighs. If turkey isn’t your thing, chicken drumsticks and/or thighs are excellent alternatives. They share a similar flavor profile and work perfectly in this dish.
- Rice: I personally love using Sella Basmati rice for this dish. The grains stay perfectly separate while soaking up the stock beautifully, and the long grains give the dish a stunning look. It’s truly the ideal choice for fried rice. If you don’t have basmati rice, long-grain parboiled rice works just as well because it holds its shape and texture. You can also use jasmine rice.
- Vegetables: Nigerian Fried rice wouldn’t be complete without carrots, green beans, sweet corn, peas, green bell pepper and spring onions. They not only add color but also texture, sweetness, and a healthy dose of nutrients. For a hint of heat, I like to include a little yellow habanero…it adds just the right kick. If you’re missing a vegetable or two, don’t worry! Feel free to leave them out or replace them with what you have on hand.
- Carrots: Choose sweet, fresh carrots for the best flavor and crunch.
- Sweet Corn: I usually use canned sweet corn…it’s convenient and works perfectly in this dish.
- Peas: Frozen peas are my go-to because they’re easy to store and cook quickly.
- Green Onions: Use the whole green onion, both the green tops and white base.
- Bell Pepper: I prefer green bell peppers, especially the light green, fragrant ones…they add a wonderful aroma and flavor.
- Green Beans: Also known as string beans. Always opt for fresh green beans rather than canned ones for the best flavor and texture.
- Seasoning and Spices: Curry powder is the star seasoning in this dish, it gives the rice its distinctive flavor and signature yellow-green color. You’ll also need thyme, white pepper, garlic, ginger, onion, bouillon cubes, and a touch of salt to bring all the flavors together.
- Stock: I use turkey stock from boiling the turkey wings and legs. This stock is truly liquid gold. It’s packed with all the goodness from the turkey, herbs, and spices, making it the perfect base for cooking the rice. If you’re using chicken instead of turkey, chicken stock is a fantastic alternative. For a vegetarian version, vegetable stock works well, but you may need to adjust the seasoning to enhance the depth of flavor.
Making Nigerian Fried Rice Step by Step
Step 1: Make the Stock and Meat
The foundation of any great Nigerian fried rice is a rich, flavorful stock.
Start by adding cut-up turkey wings, legs, and thighs to a large pot. Season generously with chopped onions, garlic, curry powder, thyme, bouillon cubes, and salt. Allow the turkey to steam on low heat for 10-15 minutes without adding water. This step allows the turkey to release its natural juices, which intensifies the flavor of the stock. After steaming, add water to the meat and continue cooking until the turkey is almost done. Once ready, strain the stock and set it aside for cooking the rice.
Note: Always strain turkey stock to remove any bone fragments that may have been released during cooking.
Fry or grill the cooked turkey l until golden and crispy. To prepare the turkey thighs, remove the bone and skin, then cut the meat into small chunks. Season the pieces with the spices and set aside.
Step 2: Prep the Vegetables
While the stock is cooking, you can start prepping your vegetables. Dice the carrots, green bell peppers, and green beans into small, uniform pieces for even cooking. Chop the green onions and finely dice the yellow habanero (if using). If you’re using frozen sweet corn and peas, thaw them ahead of time. Once prepped, set each vegetable aside in separate bowls for easy assembly later.
Tip: For quick and uniform chopping, use a manual vegetable chopper…it’s one of my favorite kitchen tools and a real time-saver!
Step 3: cook the Rice
Rinse the sella basmati rice thoroughly under water to remove excess starch. Rinse until the water runs clear. This ensures the grains remain separate and fluffy. Return the strained turkey stock to a clean pot. Add the washed rice, curry powder, white pepper, a pinch of salt, and water. Cook on medium heat for about 20-25 minutes, or until the rice is about cooked. After cooking, fluff the rice to release the steam and prevent it from overcooking at the bottom of the pot. Leave the pot uncovered to allow the remaining steam to escape and let the rice cool completely.
Step 4: Make the Fried Rice
In a large skillet or wok, heat a generous amount of oil over medium-high heat. Add the seasoned turkey chunks and fry in batches until browned on all sides. Remove the turkey chunks from the skillet and set them aside.
Pro Tip: If you want your fried rice to turn out not just good but great, then using a wok is a game-changer. Its sloped sides and even heat distribution make it perfect for stir-frying, allowing every grain of rice and every vegetable to get that toasty flavor. Plus, it makes tossing the rice and mixing in all the ingredients so much easier…no spills, no mess, just perfect fried rice every time! Trust me, it’s worth investing in a good wok for dishes like this.
Next, add the carrots, green beans, and the white parts of the green onions to the skillet, along with the finely diced habanero pepper. These ingredients take the longest to cook, so start with them. Stir-fry for 2-3 minutes, then add the peas and sweet corn. Stir-fry for another few minutes until the vegetables are vibrant and slightly softened. Finally, add the green bell peppers and the green parts of the green onions. Season with crushed chicken bouillon cube, white pepper, and salt to taste. Stir everything together and cook for another 2-3 minutes until the vegetables are fully combined and fragrant.
Step 5: Combine the Rice and Vegetables
Add the rice to the skillet, followed by the fried turkey chunks. Stir-fry the rice over medium heat for at least 5 minutes, ensuring the vegetables and turkey chunks are evenly distributed throughout the rice.
Pro tip: For the best results, always fry your rice when it’s cold…this helps achieve that perfect texture and prevents it from clumping together.
ready to serve
The Secret to Fried Rice That Lasts for Days
There’s nothing worse than making a pot of delicious Nigerian fried rice, only to have it spoil within hours. Trust me, I’ve been there, and I could have cried! After years of making fried rice, I’ve discovered the ultimate way to avoid this disaster: FRY YOUR RICE (yes, in capital letters because it’s that important).
Here’s how to do it: After stir-frying your veggies for a bit (don’t fry them for too long because they’ll continue cooking later), crank up the heat and start frying your rice. Fry it for at least five minutes. If you’re making a big batch, fry the rice in portions. When frying, spread the rice out so most of it touches the surface of the wok or skillet. Let it sit for about one minute, undisturbed, to get that toasted texture, then mix and keep stir-frying. Repeat this process for at least five minutes. You’ll know the rice is done when it looks a little toasty. With this step, I guarantee your fried rice will last much longer and taste even better.
Extra Tips for Perfect Fried Rice:
Start with Cold Rice: This is key! Hot or warm rice will clump and steam instead of frying. To cool your rice faster, spread it out on a baking tray or a large pot and pop it in the fridge if you’re in a hurry.
Don’t Overcook the Veggies: Since the vegetables will continue to cook when you fry the rice, keep their initial cooking time short. This ensures they retain their color, texture, and flavor. Nobody likes mushy or overcooked veggies in their fried rice!
How to serve Nigerian fried rice
Nigerian fried rice truly shines when served with the right accompaniments, my favorite is creamy, chilled coleslaw. The cold, crisp coleslaw adds the perfect crunch and creates such a nice contrast to the warm, savory rice. It’s a match made in food heaven! I can’t forget sweet fried ripe plantains (dodo). Moi moi is another great addition, adding that perfect balance of texture.
Party Serving: If you’re feeling extra and hosting a celebration, Nigerian fried rice can be paired with its classic partner in crime: the famous Jollof rice. Add coleslaw, moi moi, and crispy fried prawns to create a spread that will wow your guests. It’s the ultimate party plate!
Tips for Making Perfect Nigerian Fried Rice
- Use a Flavorful Stock: Start with a rich, well-seasoned turkey or chicken stock as the base for cooking the rice. Always strain the stock to remove bone fragments.
- Choose the Right Rice: Sella Basmati rice is ideal because it stays separate and absorbs flavors beautifully. If unavailable, long-grain parboiled rice works well. Avoid any gummy rice.
- Wash the Rice Thoroughly: Rinse the rice under running water until it’s clear to remove excess starch. This ensures fluffy, non-sticky fried rice
- Cook the rice until just done…soft but not overcooked…for the best fried rice
- Cool the Rice Before Frying: Always use cold rice for frying. it prevents clumping and helps achieve the perfect texture. Spread freshly cooked rice on a tray to cool completely or refrigerate it if you’re short on time.
- Customize for Your Taste: If you’re making the dish for yourself or family, feel free to remove any veggies you don’t like for a more enjoyable experience.
- Cutting the vegetables as small as possible will make them easier to enjoy.
- Prep Ingredients in Advance: Dice vegetables uniformly for even cooking, and keep them in separate bowls for easy assembly. Thaw frozen peas and sweet corn ahead of time to save time.
- Spice: Avoid using dry red pepper, as it can change the color of the dish, White pepper adds a subtle heat and flavor, so if you can find it, definitely use it.
- Add a Hint of Heat: Include a finely diced habanero or scotch bonnet for a touch of spice. This elevates the dish without overpowering the other flavors.
- Healthier Option: For a healthier option, try air frying or grilling the turkey or chicken instead of frying. Do this at a high temperature so the chicken browns without drying out.
- Extra Flavor: Use some of the oil from frying the turkey to cook the turkey chunks and veggies for added flavor.
- Don’t Overcook Vegetables: Stir-fry vegetables briefly to maintain their vibrant colors, crunch, and nutrients. Remember, they’ll continue cooking when mixed with the rice.
- Fry the Rice in Batches: If making a large batch, achieve a toasted flavor by frying the rice in portions, so it makes contact with the skillet or wok surface. Let it sit undisturbed for about a minute to develop a slightly crispy texture.
- Use a Wok for Stir-Frying: A wok’s sloped sides and even heat distribution are perfect for frying rice and veggies. It ensures even cooking and makes tossing ingredients easier.
- Fry Your Rice for Longevity: For fried rice that stays fresh longer, fry it for at least 5 minutes on medium-high heat. This reduces moisture content, helping the dish last for days without spoilage.
watch how to make it
Ingredients
For the Turkey
- 2,500 grams Turkey wings and legs
- 1/2 small Onion chopped
- Thumb sized Ginger
- 3 Garlic cloves smashed
- 2 teaspoons Salt
- 2 teaspoons Knorr Cubes or 2 whole cubes
- 1 tablespoon Curry
- Few sprigs Fresh thyme or 1 tablespoon dried thyme
- 1 cup Water
Turkey chunks:
- 500 grams boneless Turkey thighs
- ¼ teaspoon salt
- ½ teaspoon Bouillon cube
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
Veggies:
- 2 medium carrot
- 1 medium green bell pepper
- 8 Green beans
- 3 Green onions
- ¼ cup Peas (I use frozen peas)
- ¼ cup Sweet corn (canned)
- 1 Yellow habanero
Veggies seasoned with:
- ½ teaspoon Chicken seasoning
- ¼ teaspoon Salt
- 1 teaspoon White pepper
For the Rice
- 4 cups Rice (800g)
- 2 ½ cup Meat stock
- 1 ½ cup Water
- ½ teaspoon Salt
- 1 teaspoon Curry powder
- ½ teaspoon White pepper
Instructions
Prepare and Boil the Turkey
- Place the cut up turkey or chicken in a large pot.
- Season with crushed chicken cubes, salt, thyme, curry powder, chopped onion, ginger, and smashed garlic cloves.
- Cover and cook on low heat without adding water. (See Note 1)
- After steaming, add water to the pot, increase the heat, and continue cooking for about 15 minutes.
- When the turkey is almost cooked, remove it from the pot and set it aside.
- Strain the stock to remove any broken bones or large pieces of ginger.
- Heat up some oil in a pot/pan
- Add the cooked turkey (do not overcrowd the pan)
- Fry the turkey until golden brown.
- Transfer the fried turkey to a stainer or plate lined with a paper towel.
Prepare the Turkey Chunks
- Remove the bones and skin from fresh turkey thighs.
- Cut the boneless turkey thighs into small bite-sized pieces.
- Season the chunks with salt, bouillon cube, garlic powder, onion powder, and pepper.
- Mix well to coat evenly, then set aside to marinate while preparing other ingredients.
Cook the Rice
- Rinse the rice under running water until the water runs clear to remove excess starch. Drain thoroughly.
- Add the washed rice to the pot with the turkey stock.
- Add water, salt, curry powder, and white pepper. Mix well, then cover to cook for about 20 minutes or until the rice is tender.
- Once cooked, Mix with a spoon to release the steam so the rice doesn’t continue steaming at the bottom. (See Note 2)
Prepare the Vegetables and Fry the Turkey Chunks
- Dice the carrot, green bell pepper, and green beans into small pieces. Slice the green onions. Drain the sweet corn and thaw the frozen peas.
- Heat a small amount of oil in a large wok or pan.
- Add the marinated turkey chunks and fry in batches until slightly browned. Remove from the pan and set aside.
- Add more oil to the pan if needed.
- Stir-fry the white parts of the green onions until fragrant.
- Add the diced green beans and carrots, stir-frying for about 3 minutes until they begin to soften.
- Add the habanero for heat, then stir in the peas and sweet corn. Continue to stir-fry for another few minutes.
- Add the diced green bell pepper and stir-fry briefly to retain its crunch.
- Season the vegetables with chicken seasoning, salt, and white pepper. Mix well.
Combine and Stir-Fry
- Add the cooked rice to the pan.
- Add the fried turkey chunks.
- Stir-fry for a few minutes, stirring constantly to avoid burning. (See Note 3)
- After about 5 minutes, remove from heat and serve hot.
Notes
- Low heat steaming allows the turkey to release its natural juices, enhancing the flavor. Avoid adding water during this step.
- After cooking, fluff the rice to release the steam and prevent it from overcooking at the bottom of the pot. Leave the pot uncovered to allow the remaining steam to escape and let the rice cool completely.
- When frying, spread the rice out so most of it touches the surface of the wok or skillet. Let it sit for about one minute, undisturbed, to get that toasted texture, then mix and keep stir-frying. Repeat this process for at least five minutes. You’ll know the rice is done when it looks a little toasty.
Did you make this recipe?
Tag, mention or DM @kikifoodies. I would love to hear from you!
Very detailed recipe,thank you
I love your methods of cooking and I want to learn how to cook from you
I will love to be getting your food recipe, thank you.
Banged!
Amazing recipe
I have always loved your video and I will be recreating this fried rice recipe on Sunday.
I love it so much
Nice looking fried rice.
I just wanted to say how happy I am that Kikifoodies now has a website! I have been a loyal follower for years on instagram and youtube. I am happy that there is now another medium to bring us closer. I will définitely be trying out all the recipes here.
Kiki, is there a maual vegetable chopper you recommend please.?
Thank you Amaka. yes, ill link one on my shop here so you can easily find it okay?
Beautiful dish! I just love your recipes and techniques, the final product always looks so appealing and appetizing. I am excited to try this recipe! Thank you for being so amazing!!
Thank you so much