How to make Nigerian Fried Rice for 100 people

gaga

Nigerian fried rice is a party staple, usually paired with smoky party Jollof rice at big events.

Prep Time 2

Cook Time 1

Course Dinner, lunch, Main Course, party

Cuisine Nigerian

Servings 100

Wash meat, and place it in a large pot.
Sprinkle seasoning cubes, chicken powder, curry powder, dry thyme and onions.
Peel, wash and grind garlic and ginger, pour into the meat, Stir well.
Cover and place over medium-high heat.
Boil for 5 minutes to release some of its juices, add some water and continue cooking until softened.
Using a large slotted spoon, scoop meat into a large sieve. Strain the meat stock into a bowl and set aside.
Pour vegetable oil into a large dry frying pan. Place over high heat.
Add a few chunks of onions to flavour the oil.
When hot, add meat and fry until golden brown. Do not overcrowd the oil.
Strain into a large sieve and set aside.
Leave the oil to cool down, and strain.

Pour rice into a large basin, and add enough water to cover it well.
Mix and rub between your hands to wash off the excess starch on the surface of the rice.
Strain out the cloudy, starchy water.
Add fresh water and repeat up to 5 or 6 times until the water is almost clear.
Strain out as much water as possible, set aside.
Place a large pot over high heat.
Add strained meat stock, water, seasoning cubes, chicken seasoning, turmeric, chopped onions and vegetable oil.
Stir and bring to a boil.
Pour in your washed rice, taste and add salt.
Cover and boil until almost done. Take off the heat and set aside.

Place a large frying pan over high heat.
Pour in 1-litre vegetable oil, when hot, add hot dogs and fry for 5-7 minutes.
Add onions and keep frying until onions have softened.
Add Carrots, garlic and ginger and fry until you can smell them.
Pour in the fresh peas, green beans, sweet corn and green pepper. Keep stirring and frying for 5 minutes.
Add seasoning cubes and seasoning powder, stir and fry, and take off the heat.

Into a large frying pan, add 1 cup vegetable oil, when hot scoop in some cooked rice, stir and fry.
Add some fried vegetables and stir and fry very well, up to a minute.
Taste, if the seasoning is not quite right, correct the seasoning of the fried vegetables.
Keep adding rice and vegetables alternatively, frying and stirring after each addition until the frying pan is full.
Scoop into a cooler but do not cover.
Repeat this process until all the rice and vegetables have been fried.

Notes (Tips for making a good pot of Nigerian Fried Rice)

It is particularly important that you sieve your meat stock before adding it to your rice. This is more for aesthetics. Particles from the stock will make your rice look untidy.
If you are using canned peas, add them at the end of cooking, to avoid them getting broken up.
When boiling your rice do not get it very soft because it will still cook further when fried with vegetables.
Make sure to fry your vegetables well, besides cooking them, you are also trying to dehydrate them to reduce water and spoilage.
Fry your rice very well in order to impact flavour and dehydrate it to avoid spoilage.
Do not rush the frying processes, it helps add flavour and dehydrates the fried rice to avoid spoilage.
It is not really advisable to keep Nigerian Fried Rice in a cooler.

Keyword carrots, Party food, party fried rice, party jollof