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Nigerian Fried Rice

Green, buttery, and cooked in stock with the liver in it

Total time
60 min
Serves
6
Level
Intermediate
Per serving
Members

Prep 25 min · Cook 35 min

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Nigerian Fried Rice — Green, buttery, and cooked in stock with the liver in it

Nothing to do with Chinese fried rice. The colour comes from curry powder and green vegetables, the depth comes from cow liver, and the rice is parboiled in stock rather than fried from cold leftovers.

Method

  1. Parboil the rice in stock, drain at 70 per cent

    Stock, curry powder and thyme. Drain while the grains still have a hard centre.

    ⏱ 12 minutes

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Ingredients

Serves
6
All of it

Equipment

  • Wide pan or wok
  • Sieve

Serve it with

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