Nigerian fried rice uses curry powder instead of soy sauce—a 1960s Lagos innovation that accidentally created West Africa's most popular dish.
Nigerian Fried Rice
Dive into the vibrant world of Nigerian fried rice, a festive dish bursting with flavor and color! This savory delight combines fragrant basmati rice with a medley of fresh veggies and succulent proteins, all perfectly seasoned with a touch of curry and spices. Whether you're hosting a party or just craving something special, this dish is sure to impress your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This dish emerged in 1960s Lagos when Chinese railway workers from the colonial era left behind their wok techniques, which Nigerian cooks brilliantly hijacked and stuffed with local curry powder and thyme—creating Africa's answer to Chinese fried rice that's got more West African swagger than anything you'll find in a Beijing kitchen, proving that the best fusion happens when empires collide and leave their cooking methods behind.
Regional Twist
In Lagos State, they swap the basic mixed vegetables for diced carrots, green beans, and sweet corn, then finish with chopped scallions and a handful of raisins that turn this everyday rice into proper Sunday celebration food.
📝 Ingredients
Shopping List
- 1 cup (237 ml) mixed vegetables
Pantry Items
Amounts also listed in instructions below
- 1 lb (454 g) chicken
- curry powder (to taste)
- onion (to taste)
- pepper (to taste)
- 2 cups (370 g) rice
- salt (to taste)
- thyme (to taste)
- vegetable oil (to taste)
👨🍳 Instructions
- 1
Rinse the rice under cold water until the water runs clear, then soak for 30 minutes.
- 2
In a pot, heat the vegetable oil and sauté the chopped onion until translucent.
- 3
Add the chicken and cook until browned, then add the mixed vegetables.
- 4
Stir in the curry powder, thyme, salt, and pepper, and cook for a few minutes.
- 5
Add the soaked rice and 4 cups of water, bring to a boil, then reduce heat to low and cover.
- 6
Cook for about 20 minutes or until the rice is tender and water is absorbed.
- 7
Fluff the rice with a fork and serve hot.
💡 Pro Tips
- ✓Parboil your rice to 70% doneness (12-14 minutes) before adding to the stir-fry because fully cooked rice becomes mushy when reheated with vegetables and proteins.technique70% doneness, 12-14 minutes
- ✓Heat your wok or large pan to 400-450°F before adding ingredients because high heat creates the 'wok hei' flavor through Maillard reactions and prevents vegetables from releasing excess moisture.equipment400-450°F
- ✓Use day-old refrigerated rice with 12-15% moisture content because fresh rice contains too much moisture (18-20%) and creates a sticky, clumpy texture when fried.ingredient12-15% moisture content
- ✓Add curry powder during the last 2-3 minutes of cooking because volatile compounds in curry spices break down above 300°F, losing their aromatic intensity and becoming bitter.timing2-3 minutes
- ✓Maintain a 3:1 ratio of rice to total add-ins (vegetables, protein) by weight to prevent the dish from becoming too dense and ensure each grain stays separate during frying.technique3:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Nigerian fried rice uses curry powder instead of soy sauce—a 1960s Lagos innovation that accidentally created West Africa's most popular dish.
Nigerian Fried Rice
Dive into the vibrant world of Nigerian fried rice, a festive dish bursting with flavor and color! This savory delight combines fragrant basmati rice with a medley of fresh veggies and succulent proteins, all perfectly seasoned with a touch of curry and spices. Whether you're hosting a party or just craving something special, this dish is sure to impress your taste buds!
The Story
This dish emerged in 1960s Lagos when Chinese railway workers from the colonial era left behind their wok techniques, which Nigerian cooks brilliantly hijacked and stuffed with local curry powder and thyme—creating Africa's answer to Chinese fried rice that's got more West African swagger than anything you'll find in a Beijing kitchen, proving that the best fusion happens when empires collide and leave their cooking methods behind.
Regional Twist
In Lagos State, they swap the basic mixed vegetables for diced carrots, green beans, and sweet corn, then finish with chopped scallions and a handful of raisins that turn this everyday rice into proper Sunday celebration food.
📝 Ingredients
Shopping List
- 1 cup (237 ml) mixed vegetables
Pantry Items
Amounts also listed in instructions below
- 1 lb (454 g) chicken
- curry powder (to taste)
- onion (to taste)
- pepper (to taste)
- 2 cups (370 g) rice
- salt (to taste)
- thyme (to taste)
- vegetable oil (to taste)
👨🍳 Instructions
- 1
Rinse the rice under cold water until the water runs clear, then soak for 30 minutes.
- 2
In a pot, heat the vegetable oil and sauté the chopped onion until translucent.
- 3
Add the chicken and cook until browned, then add the mixed vegetables.
- 4
Stir in the curry powder, thyme, salt, and pepper, and cook for a few minutes.
- 5
Add the soaked rice and 4 cups of water, bring to a boil, then reduce heat to low and cover.
- 6
Cook for about 20 minutes or until the rice is tender and water is absorbed.
- 7
Fluff the rice with a fork and serve hot.
💡 Pro Tips
- ✓Parboil your rice to 70% doneness (12-14 minutes) before adding to the stir-fry because fully cooked rice becomes mushy when reheated with vegetables and proteins.technique70% doneness, 12-14 minutes
- ✓Heat your wok or large pan to 400-450°F before adding ingredients because high heat creates the 'wok hei' flavor through Maillard reactions and prevents vegetables from releasing excess moisture.equipment400-450°F
- ✓Use day-old refrigerated rice with 12-15% moisture content because fresh rice contains too much moisture (18-20%) and creates a sticky, clumpy texture when fried.ingredient12-15% moisture content
- ✓Add curry powder during the last 2-3 minutes of cooking because volatile compounds in curry spices break down above 300°F, losing their aromatic intensity and becoming bitter.timing2-3 minutes
- ✓Maintain a 3:1 ratio of rice to total add-ins (vegetables, protein) by weight to prevent the dish from becoming too dense and ensure each grain stays separate during frying.technique3:1 ratio