In West Africa, fried rice is an essential meal that is expected to be served in all social gatherings or ceremonies, whether it is a birthday, wedding or wedding anniversary, Easter or a Christmas party. As a result, fried rice has acquired a ceremonial social status.
A friend once told me that if someone is having a party and fried rice is not on the list of meals that is to be served, that party is only a “part” and not a “party.” Lol! Well, that just buttresses the importance of fried rice in the West African society. Although one could prepare this meal without actually celebrating anything, however, if someone should pay you an impromptu visit while doing this, you’re bound to hear questions like: “What are you celebrating?” or “Are you having a party?”
Nevertheless, this sumptuous meal is also used to welcome guests, especially when one is informed of the visit prior to the arrival of the guest. Therefore, let me tell you something that I haven’t told you before, fried rice is one of my favourite meals. Some other time I would reveal the rest of them.
It seems like I’m deviating from the subject of this discussion, well, I wanted you guys to know the above before I proceed. There is something else you need to know. Fried rice is a very delicate meal, hence, one has to exercise caution when preparing and storing it. It is best to consume it immediately after preparation. Otherwise, it should be stored in refrigerator for less than 48 hours, for it losses its original taste, appearance and texture when this time is exceeded.
Other helpful tips would be highlighted as you read further. Anyway, let’s get this started already.
Ingredients
Spices
- 4 Seasoning Cubes (Maggi)
- 1 Teaspoon Salt
- 2 Teaspoons Curry Powder
- 1 Teaspoon Thyme
- 2 Teaspoon Chicken Seasoning
- 1 Sachet of Margarine
Others
- 12 Cups (2,400g) Medium Grain Parboiled Rice
- 4 Onion Bulbs
- 1 Spring Onion
- 1 Poblano Pepper
- 5 Cups of Green Beans
- 1 Tin of Green Peas
- 3 Cups of Diced Carrots
- 2 Cups of Sliced Green Pepper
- ¾ Slice of Whole Cabbage
Salad
- 5 Eggs
- 2 Cucumbers
- ¼ Slice of Whole Cabbage
- 6 Tablespoons Salad Cream
- 2 Cups of Diced Carrots
- 2 Cups of Shredded Chicken
Make sure to follow hygienic cooking procedure; wash your hands and utensils, then put on a head cover.
1. Rinse Vegetables
Be sure to rinse properly before putting them on a tray.
2. Proceed With the Slicing of;
Carrots
Be careful if you’re using a sharp knife. This knife almost got my fingers cut, thank goodness it didn’t.
Green Beans
Cabbage
Onions and green pepper
It’s never fun slicing this much onion, the eyes though. Peppers are another unfriendly company. For some, their hands hurt after slicing pepper. To prevent this wash your hands as soon you are done slicing the peppers, that is why pepper slicing is what I prefer to do last.
However, if you find slicing peppers unbearable, you could get pepper powder. Be careful with the quantity though. In as much as I love pepper in food, it’s a big turn off when the peppers are just too much.
3. Put Rice In A Bowl of Hot Water
It is important to do this for 5 minutes to remove excess starch from the rice. If this is not done, by the time you are done making your fried rice, it would be sticky. And fried rice aren’t meant to be sticky. We might as well name it “sticky rice.”
4. Start Cooking
Pour 45cl of vegetable oil into a clean pot and heat it on the cooker. After 2 minutes add the sliced onions to it. After a minute add the sliced peppers and diced liver meat (if any).
Don’t stir yet. Wait for about 90 seconds, then add your sliced cabbage, carrots and green beans.
Stir for a while, but don’t cover the pot.
5. Add Spices
Spices
- 4 Seasoning Cubes (Maggi)
- 1 Teaspoon Salt
- 2 Teaspoons Curry Powder
- 1 Teaspoon Thyme
- 2 Teaspoon Chicken Seasoning
- 1 Sachet of Margarine
Some people prefer to add spices after adding rice, but I really don’t like that. It is important that these spices are heated properly before the rice arrives. It is also important to stir properly, you do not want crumbs of spices to be in your food.
6. Parboil Green Peas
While the other pot is frying the ingredients, parboil green peas. It is important to this because it takes a while for green peas to become soft. And if you turn green peas into the ingredients without first parboiling, it may never get soft enough. Add the parboiled green peas to the other ingredients.
Note: In this step you can also add broth (if any). However, adding broth would affect the amount of spice you ought to have added, since the broth already contains residual spices. Therefore, you have to reduce the amount of spice that was started earlier, depending on the quantity of broth and the amount of spice added to the broth.
7. Remove Rice From Water
Remember in Step 3, the rice was put in hot water to reduce starch. Now it’s time to take the rice out. You can sieve the rice out. Or whatever is most suitable to you.
8. Add Rice
Stir properly. Stir at intervals too, at least every 5 minutes. You want it to be perfect right? Lol! You have to work for it. Stir and keep stirring. It is good to stir fry because it helps to avoid one portion being more spiced than other portions of the same food. Add 30cl of water.
9. Test and taste
After cooking for about 45 minutes, we are getting to the climax of this sumptuous meal preparation. Now it’s time to check if the rice is good to go. Make sure it’s tasty.
10. Enjoy Your Meal
You can take it with stewed meat, grilled chicken, fried plantains and a cold soft drink. Depending on your preference.
Secret Tips
- If it needs more salt, don’t add salt directly. Mix a little quantity of salt in water, then turn the solution into the food.
- If it is too salty, add more water. But be careful. Fried rice doesn’t need to be too soft and swollen.
- If the rice still isn’t soft enough to how you want it, don’t add water. Just steam cook the food. You can do this by reducing the intensity of heat in the cooker. Make sure the pot is tightly closed. Leave it for 15 minutes then, woohoo! The food is perfect.
- Don’t store fried rice for more than 48 hours in a refrigerator. Best served immediately after preparation.
- If the rice is cooked but there is still water, leave the pot uncovered for about 10 minutes with medium heat.
Varying Ingredients as a Result of a Change in the Quantity of Rice
| Spices | 12 Cups of Rice | 6 Cups of Rice | 3 Cups of Rice |
|---|---|---|---|
| Seasoning Cubes | 4 Cubes | 2 Cubes | 1 Cube |
| Salt | 1 Teaspoon | ½ Teaspoon | ¼ Teaspoon |
| Curry Powder | 2 Teaspoons | 1 Teaspoon | ½ Teaspoon |
| Thyme | 1 Teaspoon | ½ Teaspoon | A Pinch |
| Chicken Seasoning | 2 Teaspoons | 1 Teaspoon | ½ Teaspoon |
| Margarine | 1 Sachet | ½ Sachet | ¼ Sachet |
| Onion Bulbs | 4 Bulbs | 2 Bulbs | 1 Bulb |
| Spring Onion | 1 | 1 | 1 |
| Poblano Pepper | 1 | 1 | ½ |
| Green Beans | 5 Cups | 2½ Cups | 1¼ Cups |
| Green Peas | 1 Tin | ½ Tin | ¾ Tin |
| Diced Carrots | 3 Cups | 1½ Cups | ¾ Cup |
| Sliced Green Pepper | 2 Cups | 1 Cup | ½ Cup |
| Whole Cabbage | ¾ | ½ | ¼ |
Note: The spices above are made to accommodate a moderate amount of broth. Only the spring onion have a constant figure.
Asa J.
I always thought it was jollof rice... if not served in a party will be considered a'part'. Nice
I can eat this, great recipe for this weekend
Looks and sounds delicious. We have a fried rice recipe in my family. Maybe I'll share it one day.