NIGERIAN STYLE FRIED RICE
Nigerian Style Fried Rice
Yield: 9 - 10 servings
PREP IT!
1 pound Meat or seafood of choice, cooked
3½ cups Meat stock (from cooked meat of choice. I use goat meat stock)
½ teaspoon Curry powder
1 teaspoon Thyme, fresh or dried
½ teaspoon Rosemary, fresh or dried
1 teaspoon Taste Tutor Seasoning 101
1½ tablespoon Chicken, shrimp, or beef bouillon. Add only if your meat stock isn’t salty enough to flavor your rice in its own
3 cups Long grain white rice (any kind), washed
¼ cup Vegetable oil (any kind)
1 large Yellow onion, diced small
1 large Green bell pepper, diced small
1 large Red bell pepper, diced small
3 medium Habanero peppers, minced (optional)
3 cups Peas and carrots , frozen
3 stalks Green onion, sliced
MAKE IT!
In a rice cooker or larger pot, add in meat stock of choice, curry powder, thyme, rosemary, Taste Tutor Seasoning 101, bouillon (if using), and washed rice. Cover with tightly fitting lid and cook on low for 20 - 30 minutes or until rice is tender.
While rice is cooking, in a large stainless-steel or nonstick skillet, over medium high heat, add oil and sauté onions, bell peppers, habanero peppers (if using), peas, and carrots until onions are translucent.
Add in cooked rice and sauté on medium high heat until everything is evenly incorporated.
Add in cooked meat and heat thoroughly.
Garnish with green onions. Turn off heat.
Enjoy!
Tip:
How to Cook Rice: To cook rice, use a rice cooker or in a medium pot, bring rice and liquid to a boil. Once boiling turn heat down to low. Cover pot with foil and lid to trap the steam in. Allow rice to steam for 20 -30 minutes until rice is tender. Do not stir rice until it has finished steaming. Keeping the heat on low will prevent rice on the bottom from burning while cooking. But honestly, if you do accidentally burn the some of the rice, who doesn’t love the burnt bottom part of the rice pot anyway… flavor!
Reheat leftovers: in the oven or in the microwave.
