Nigerian Special Fried Rice

Name: Nigerian Special Fried Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 cups long-rain parboiled rice; 500 g Turkey thighs or wings, cut into chunks; 500 g chicken, cut into pieces; 1 cup chicken stock (from cooking the turkey or chicken); 1 cup carrot, diced; 1 cup green beans, sliced; ½ cup sweet corn; ½ cup green peas; 1 medium onion, finely chopped; 3 tsp vegetable oil; 2 tsp butter or margarine; 1 tsp curry powder; ½ teaspoon thyme; ½ teaspoon white pepper or black pepper; 2 seasoning cubes; salt to taste; 2 spring onions, sliced (for garnish)

I always make this Nigerian Special Fried Rice for family and friends and it is also popular for serving at parties, weddings and festive gatherings. It is a colourful, flavour-packed rice dish made with mixed vegetables, turkey chunks, chicken pieces, and fragrant spices.

Nigerian Special Fried Rice

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 peope

Course: Main Course

Cuisine: Nigerian

Calories: 520

Ingredients Method Notes

Ingredients

4 cups long-rain parboiled rice
500 g Turkey thighs or wings, cut into chunks
500 g chicken, cut into pieces
1 cup chicken stock (from cooking the turkey or chicken)
1 cup carrot, diced
1 cup green beans, sliced
½ cup sweet corn
½ cup green peas
1 medium onion, finely chopped
3 tsp vegetable oil
2 tsp butter or margarine
1 tsp curry powder
½ teaspoon thyme
½ teaspoon white pepper or black pepper
2 seasoning cubes
salt to taste
2 spring onions, sliced (for garnish)

Method

Rinse the rice thoroughly and parboil in lightly salted water for 5–7 minutes; drain and set aside.
Season the turkey thighs or wings with salt, pepper, thyme, curry powder, and one seasoning cube, then cook until tender; reserve the stock.
Season the chicken with salt, pepper, thyme, curry powder, and one seasoning cube, then cook until tender; reserve the stock.
Heat vegetable oil and butter in a large pan or wok over medium heat.
Add chopped onions and sauté for 1–2 minutes until fragrant.
Stir in cut chicken, cooking for 2–3 minutes until just done; remove and set aside.
Add carrots, green beans, peas, and sweet corn to the pan; stir-fry for 3–4 minutes to keep vegetables crisp.
Add curry powder, thyme, pepper, remaining seasoning cube, and salt; mix well.
Stir in the parboiled rice and gradually add chicken stock, mixing thoroughly.
Return turkey chunks and cut chicken pieces to the pan; stir gently to combine.
Cover and cook on low heat for 5–8 minutes until rice absorbs flavour without becoming soggy.
Garnish with spring onions (optional), fluff gently, and serve hot.