Nigerian Fried Rice

Ingredients

• 3 cups long grain parboiled rice
• 500 g chicken or mixed protein
• 2 cups mixed vegetables such as carrots, green beans and sweet corn
• 1 cup diced liver, optional
• 1 medium onion, diced
• 4 tablespoons vegetable oil
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 2 seasoning cubes
• 1 teaspoon white pepper
• 1 teaspoon salt
• 4 cups chicken stock or water

How to make it

1. Season chicken with salt, thyme, pepper and one seasoning cube. Cook until tender and reserve the stock.
2. Parboil the rice in lightly salted water until about 70 percent cooked. Drain and set aside.
3. Dice cooked chicken and liver. Prepare the vegetables so they remain firm and colourful.
4. Heat oil in a wide pot or wok. Fry onion for 1 minute, then add chicken and liver.
5. Add carrots, green beans, sweet corn and other vegetables. Stir fry for 3 to 5 minutes.
6. Add curry powder, thyme, white pepper, seasoning cube and salt.
7. Add the parboiled rice in batches and toss until every grain is coated and the vegetables are evenly distributed.
8. Add a small amount of stock, cover and steam on low heat for 8 to 12 minutes. Fluff before serving.