Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 4 cups cooked long-grain parboiled rice (cooled)
- 2 tablespoons vegetable oil
- 1 tablespoon butter (optional, for flavor)
- 1 cup mixed vegetables (carrots, green beans, peas, sweet corn)
- ½ cup diced onions
- 1 cup diced cooked chicken, beef, or shrimp
- 2 teaspoons Nigerian curry powder
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon white pepper or black pepper (to taste)
- 2 seasoning cubes (Maggi or Knorr)
- ½ teaspoon salt (adjust to taste)
- 2 eggs, lightly beaten
- 2 tablespoons chopped green onions (optional)
Directions
- Prep the rice:
Make sure your cooked rice is completely cooled and grains are separated to prevent mushy fried rice. - Heat the oil:
Place a large wok or pan over medium-high heat. Add vegetable oil and butter and allow to heat. - Sauté the aromatics:
Add diced onions and stir-fry for 1–2 minutes until fragrant and slightly translucent. - Add protein:
Stir in the cooked chicken, beef, or shrimp. Fry for 2–3 minutes to build flavor. - Season the base:
Add curry powder, thyme, garlic powder, pepper, seasoning cubes, and salt. Stir well to evenly coat everything. - Cook the vegetables:
Add the mixed vegetables and stir-fry for 2–3 minutes. Keep them vibrant and slightly crunchy. - Scramble the eggs:
Push everything to one side of the pan. Pour in the beaten eggs and scramble lightly, then mix into the vegetables. - Add the rice:
Gently add the cooked rice. Stir-fry for 4–6 minutes, tossing continuously until the rice is evenly coated and golden. - Finish and serve:
Taste and adjust seasoning if needed. Stir in green onions, turn off heat, and serve hot.
Serve with choice of meat(Chicken, Beef, or Fish)
