Nigerian Fried Rice With Mixed Seafood
Delicious Nigerian party fried rice, cooked with seafood and vegetables.
Ingredients
- 200 g Beef liver
- 1 big Onion
- 2 cloves Garlic
- 2 cups Rice
- 4 tablespoons Oil plus some extra for frying the liver
- 1 tablespoon Curry powder
- ½ teaspoon Thyme
- 1 cup Chicken stock or turkey stock
- 2 Chicken stock cubes
- Salt
- 1 cup Mixed seafood
- ½ cup Carrots
- ½ cup Green peas
- ½ cup Sweetcorn
- ½ cup Runner beans sliced
- ½ Red bell pepper big
Instructions
- Defrost the mixed seafood and frozen vegetables.
- Peel the onion and the garlic cloves. Cut the red peppers into cubes and keep aside.
- Cut the beef liver and add into a pan. Chop the garlic cloves, slice half of the onion and add both into the pan with some salt. Add a cup of water and cook the liver until well done; it will take at least 15 mins. Remove from heat.
- Cut the liver into cubes, and fry in some oil. Keep aside.
- Start the rice while the liver is cooking by washing the rice until the water runs clear,then pour in a colander to drain.
- Add the oil to a clean pan. Fry the chopped carrots, sweetcorn, green peas and runner peas. Remove the vegetables with a slotted spoon and keep aside.
- Chop the remaining onion and pour into the pan. Cook until the onions start to brown.
- Add the rice, curry powder and thyme. Reduce the heat and stir with a wooden spoon, scraping the bottom of the pot. Do this repeatedly for about 10 mins.
- Bring the heat back to medium. Pour the meat stock into the pot, add the stock cubes and 3 cups of water. Add some salt to taste.
- Cover the pan and boil the rice until all the liquid is nearly absorbed. Taste the rice and add a small quantity of water if not cooked through. Add the mixed seafood, cover the pan and leave to cook until all the liquid is absorbed. Then pour in the fried beef liver, vegetables, and peppers.
- Reduce the heat to the lowest and leave on heat for around 5 mins. Mix all these into the rice with a wooden spoon. Cover the pan and turn off the heat. Leave for about 10 mins. Turn the rice with a wooden spoon again and serve.
Video
Notes
I didn't add bouillon cubes to this recipe, but feel free to add it if you want.
It is important to add the stock gradually so the rice does not get too soggy.
Nutrition
Calories: 641kcalCarbohydrates: 96gProtein: 22gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 140mgSodium: 624mgPotassium: 616mgFiber: 5gSugar: 6gVitamin A: 12184IUVitamin C: 34mgCalcium: 70mgIron: 5mg
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