How to Cook Nigerian Fried Rice

How to Cook Nigerian Fried Rice

Nigerian Food is yummy! See more Nigerian recipes: See more information about this recipe by clicking “Show More” below.

Nigerian Fried Rice written recipe:
Facebook Fan page:

Watch more Nigerian Rice recipes:

There are some instructions written inside the video. To see them, watch the video on a Desktop or Laptop computer, those watching on a mobile device cannot see Youtube annotations.

•Rice – 3 cigar cups | 750g
•Vegetable Oil
•Chicken (whole chicken or chicken drumsticks)
•Cow Liver (100g)
•Plain Yellow Curry Powder — no chilli (enough to colour the rice)
•Green Beans (a handful)
•5 medium sized carrots
•Salt (to taste)
•Onions – 3 medium sized bulbs
•Seasoning — 3 big Maggi/Knorr cubes & Thyme (1 tablespoon)

– Chicken is the best meat for preparing Nigerian Fried Rice. Cut yours into desired pieces. Grilled Chicken video:
– If your vegetables are too tough, you may want to boil them for a bit instead of soaking.
– After soaking/boiling the vegetables in hot water, pour in a sieve to drain (this step was missed in the video)
– The curry powder is merely for coloring so this is not the hot and spicy Indian curry!
– Use a generous quantity of water when parboiling the rice.

Nigerian Fried Rice can go bad very quickly. Eat it once you finish preparing it. Or refrigerate immediately. If you want to serve it at a party, please cook it very close to the serving time, if not, it will go bad! It will be good for up to 48 hours if refrigerated.

1. Why did you fry the rice separately? Why can’t you just fry it all at once?

I fried the rice in small batches because that’s the only way to actually get every single grain of the rice fried for a few minutes. That way the flavour of the ingredients will go into the rice and make your fried rice taste better.

If you “fry” them all at once, all you are doing is basically mixing everything together and your fried rice won’t taste as delicious as when you fry in small batches. Do you want to prepare Mixed Rice? Then mix all the ingredients at once. There’s a HUGE difference between Fried Rice and Mixed Rice :DDD

In Nigeria, when we want to cook rice (Jollof, Fried etc) for a large crowd we do it outside with a large gas stove known as osi ite in Igbo lol. You still get to fry in batches
(that are much bigger than mine, of course) because the intense heat can handle the larger quantity. If you don’t, the rice will taste like … cardboard, yea that’s the only thing I can think of … lol!

Give your fried rice a chance to taste as delicious as it should … Fry in batches.

If you think it’s too much work then maybe cooking fried rice is not for you :DDD

2. Is the liver compusory?
I can’t stand liver but I don’t mind it at all in this recipe. Maybe because it is diced. It adds a lot of flavour to this recipe and without it, fried rice tastes kind of bland. Take this from a liver hater :DD

So, unless you are vegetarian, do yourself a favour and add liver to your fried rice, you’ll love it!


Background Music:


  1. lovely recipe , but can i ask why do you fry the veg and the rice in small quantities? cant it be done by frying the liver and veg then pouring it into the rice

  2. Try to reduce the music and actually talk us through the process of making it and also let us know the name of ingredients used

  3. hello,
    I don't get your cooking the liver with the chicken. liver stock is dirty black and this particular chicken liver stock is useless for another recipe but for only this fried rice.

  4. Aunty in addition to the vegetables you used, can one use other vegetables to cook fried rice; like green pepper, sweet corn, green beans, spring onions? And also butter to make it shiny? U always advise that one should be creative in the kitchen, does that apply to this food or should it be as exactly as you did it here? Please reply, i want to cook it for the first time this new year and i've been talking to a lot of people and gathering informations. Lolss. I want your advice cos you are my mentor. I could cook nothing until i started visiting your site. Thanks

  5. pls help for the herbs, i can´t find it on the webside, did u have a link pls give us cos i haved watch long time wasn´t easy for me after a while i found by myselfe what taste good, but u know 😉 i like to cook perfectly these fright rice pls help ok i beg ;)

  6. vraiment très fastidieux. frire chaque portion de riz comme ça et si on a une famille nombreuse on procède comment?

  7. U should be talking while cooking. Don't know the colored powdery stuff that u put. And don't know the degree at which u heated the oven

Leave a Reply

Your email address will not be published.