THE MAISON
Nigeria • West African Culinary Heritage

Classic Nigerian Fried Rice

Savory Golden Rice with Vegetables and Heritage Spices

Colorful, savory and beautifully aromatic, Classic Nigerian Fried Rice combines seasoned long-grain rice, crisp vegetables and tender liver in a beloved West African celebration dish.

PREPARATION

25 minutes

COOKING

50 minutes

TOTAL TIME

1 hour 15 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

  • 3 cups long-grain parboiled rice
  • 4 cups chicken or beef stock, divided
  • 8 ounces beef liver, cleaned and cut into small cubes
  • ⅓ cup neutral cooking oil, divided
  • 1 medium onion, finely chopped
  • 2 tablespoons CaMasi Maison™ Premium Fried Rice Spice Blend
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 2 dried bay leaves
  • 1 cup diced carrots
  • 1 cup green peas
  • 1 cup diced green beans
  • ¾ cup sweet corn
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 3 spring onions, thinly sliced
  • 2 teaspoons premium sea salt, divided and adjusted to taste
  • 2 seasoning cubes, optional
  • ½ teaspoon ground white or black pepper
  • 2 tablespoons unsalted butter, optional
    • THE MAISON METHOD

    Preparation Method

    1. Rinse the rice: Place the rice in a large bowl and rinse it repeatedly with cool water until the water runs mostly clear. Drain thoroughly and set aside.
    2. Season the liver: Place the diced liver in a bowl. Season with ½ teaspoon of sea salt, a small portion of the Fried Rice Spice Blend and a pinch of ground pepper. Mix until evenly coated.
    3. Cook the liver: Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the liver and cook for 4–6 minutes, turning occasionally, until browned and completely cooked. Remove it from the pan and set aside.
    4. Prepare the seasoned stock: Pour approximately 3½ cups of stock into a large pot. Add half of the chopped onion, curry powder, thyme, bay leaves, 1 teaspoon of sea salt and the seasoning cubes if using. Bring to a gentle boil.
    5. Cook the rice: Add the drained rice to the seasoned stock. The liquid should sit just above the rice. Cover tightly, reduce the heat to low and cook for 20–25 minutes, or until the rice is nearly tender and has absorbed the stock.
    6. Cool the rice: Remove the bay leaves. Spread the cooked rice on a wide tray or leave it uncovered in the pot for approximately 10 minutes. This releases excess steam and helps the grains remain separate during frying.
    7. Prepare the vegetables: Heat 2 tablespoons of oil in a large, wide pan or wok over medium-high heat. Add the remaining onion and cook for 2 minutes. Add the carrots and green beans and stir-fry for 3 minutes.
    8. Add the remaining vegetables: Add the peas, sweet corn, red bell pepper and green bell pepper. Stir-fry for another 2–3 minutes. The vegetables should remain bright and slightly crisp.
    9. Season the vegetables: Add the remaining Fried Rice Spice Blend and ground pepper. Stir continuously for approximately 1 minute, allowing the spices to become fragrant without burning.
    10. Fry the rice in batches: Add a portion of the cooked rice to the vegetable mixture. Stir-fry over medium-high heat for 3–4 minutes, turning gently until the rice and vegetables are evenly combined. Repeat in batches if the pan is not large enough.
    11. Add the liver: Return the cooked liver to the pan and fold it gently through the rice. Add the spring onions and butter if using. Stir-fry for another 2 minutes.
    12. Adjust the seasoning: Taste and add more salt or Fried Rice Spice Blend if required. If the rice seems too firm, sprinkle in a small amount of the remaining stock, cover and steam over low heat for 3–5 minutes.
    13. Rest and serve: Remove the rice from the heat and allow it to rest, uncovered, for 5 minutes. Fluff gently and serve warm.

    A NOTE FROM THE MAISON

    Maison Notes

    For beautifully separated grains, cook the rice until it is only just tender, then allow excess steam to escape before frying. Rice that is too soft or wet may become heavy when combined with the vegetables.
    Fry the rice in manageable batches so every grain comes into contact with the seasoned vegetables. Add the vegetables near the end of preparation to preserve their vibrant color and delicate texture.

    PLEASE NOTE

    Allergen Information

    No major allergens are naturally present in the basic recipe. Check the labels of the stock, seasoning cubes, curry powder and spice blend, as commercially prepared products may contain celery, soy, gluten or other allergens. Contains milk if finished with butter.
    FROM THE CAMASI MAISON PANTRY

    CaMasi Maison™ Premium Fried Rice Spice Blend

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