Nigerian Fried Rice

Ingredients

• 500 g long-grain rice
• 200 g shrimp
• 150 g chicken liver
• 2 medium carrot
• 150 g green beans
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium onion
• 2 tbsp curry powder
• 1 tsp thyme
• 1 whole stock cube
• 3 stalks scallions
• 1 whole lime
• 60 ml vegetable oil

Steps

1. Rinse rice thoroughly; parboil in water with a pinch of salt and a splash of curry powder for 10 minutes.
2. Drain and rinse cold to stop cooking.
3. Spread the rice on a tray to dry for 30 minutes (or refrigerate to speed).
4. Meanwhile, dice liver small and blanch in salted water 3 minutes; drain.
5. Chop carrot, green beans, red bell pepper, and green pepper into small dice.
6. In a wok or wide pan, heat vegetable oil; stir-fry the chopped vegetables 3 minutes until crisp-tender.
7. Push vegetables aside; add shrimp and liver to the empty side and cook 2 minutes.
8. Add the parboiled rice, more curry powder, thyme, and a stock cube crumbled; toss vigorously 5 minutes over high heat.
9. Finish with chopped scallions and a squeeze of lime.
10. Serve immediately.

Tips

• The rice MUST be dry and cold — freshly cooked rice turns to mush in the wok.
• Traditional Nigerian curry powder is milder and more turmeric-forward than Indian; substitute is fine.