A vibrant, colourful medley of long-grain rice stir-fried with mixed vegetables, liver, shrimp, and seasoned with curry powder and thyme.
Ingredients
-
3 cups long-grain rice, parboiled
-
200g chicken liver, diced
-
150g shrimp, peeled
-
1 cup mixed vegetables (carrots, green beans, peas, corn)
-
1 large onion, diced
-
3 tbsp vegetable oil
-
2 tsp curry powder
-
1 tsp thyme
-
2 bouillon cubes
-
1 green bell pepper, diced
-
Salt and white pepper to taste
Instructions
-
1
Parboil rice until 70% cooked, drain and spread to cool.
-
2
Season and fry chicken liver pieces until cooked through. Set aside.
-
3
Blanch mixed vegetables briefly and set aside.
-
4
Heat oil in a wok. Sauté onion until translucent, add shrimp and cook 2 minutes.
-
5
Add cooled rice, curry powder, thyme, and crumbled bouillon cubes. Stir-fry on high heat for 5-7 minutes.
-
6
Toss in vegetables, liver, and green bell pepper. Stir-fry 3 more minutes. Season and serve hot.
Did You Know?
Nigerian fried rice is a party essential — no "owambe" celebration is complete without towering trays of this colourful dish alongside jollof rice.