If you’re a lover of rice and you’ve never tasted Nigerian Fried Rice, then I’m here to tell you—you’re seriously missing out! After trying this particular fried rice recipe, you’ll come back here to say thank you (I’m that confident). This recipe delivers rich flavor, beautiful color, and stays fresh longer than most fried rice versions you’ve tried.
Just like Jollof Rice (which we all know is the undisputed queen of every Nigerian party), fried rice holds its own. In fact, I call it the “oyibo sister of Jollof Rice.” It’s the perfect alternative when Jollof isn’t on the menu, and it brings the same energy, bold, festive, and unforgettable.
If you follow my step-by-step fried rice guide, trust me, you’ll not only nail the dish, but also win hearts and stomachs. Let’s get into it!
Why This Fried Rice Recipe Is the Best
Unlike many fried rice recipes that rely heavily on curry powder for color and flavor, this method builds flavor from the base, with butter, fresh aromatics, and high-heat stir frying. Here’s what makes this recipe stand out:
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It’s flavorful even before adding the veggies.
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It lasts longer without spoiling (yes, no soggy, smelly rice the next day!).
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We skip or limit ingredients that make fried rice spoil fast—like bell peppers and too much spring onion.
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It’s made using the stir fry method, which locks in flavor without overcooking.
Ingredients for Making Fried Rice
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Basmati rice
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Carrot (diced)
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Fresh pepper (finely chopped)
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Salted butter
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Sesame oil
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Vegetable oil
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Green peas
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Fresh peas in pod (sliced)
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Sweet corn
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Kidney beans
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Liver (boiled and diced)
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Garlic (grated or finely chopped)
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Red onions
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Spring onions
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Curry powder (just a little, optional)
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Dried thyme
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Dried basil
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Bouillon cubes
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Salt to taste
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Chicken or turkey stock (for milder, balanced flavor)
- Avoid using beef or goat meat stock—it overpowers the dish. Fried rice should taste light, herby, and veggie-forward.
Ingredient Preparation
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Wash rice thoroughly until water runs clear.
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Chop carrots, onions, spring onions, garlic, and fresh peppers.
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Dice liver after boiling (preferably boil it with your chicken so it absorbs rich flavor).
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Shell your fresh peas and slice in halves.
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Set all prepped ingredients in separate bowls for easy stir-frying.
Cooking the Rice
Step 1: In a clean pot, melt salted butter and add a little sesame oil.
Step 2: Pour in the washed rice. Add thyme, seasoning cubes, fresh pepper, and garlic. Stir well.
Step 3: Pour in your chicken or turkey broth (and a little extra water if needed). Cover and let it cook aldente—firm to the bite—not soft. This is important because the rice will still be stir-fried later.
Pro Tip: Cooking the rice with seasonings and oil infuses flavor early and helps it last longer in the fridge. Also, skipping bell peppers and reducing spring onions helps avoid spoilage.
Stir-Frying the Veggies
This step must be done on high heat and quickly to preserve crunch.
Step 1: In a large non-stick pan or wok, heat some butter and sesame oil.
Step 2: Add chopped red onions and sauté until caramelized.
Step 3: Add garlic, liver, and stir-fry briefly.
Step 4: Toss in your carrots, green peas, peas in pod, sweet corn, and a pinch of seasoning.
Step 5: Add kidney beans and a touch of fresh pepper.
Step 6: Stir-fry for 8–10 minutes max on high heat. Then turn off the heat.
Final Assembly: Mixing the Rice
Transfer the cooked rice into the pan of stir-fried veggies in batches, mixing thoroughly as you go.
Add spring onions last and stir-fry just until any moisture dries out.
Don’t cover the pot after mixing to avoid moisture buildup, which can lead to soggy or spoiling rice.
What to Serve Fried Rice With
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Fried or grilled chicken
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Spicy turkey wings
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Beef skewers (suya style)
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Moi moi
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Fried plantains
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A cold drink (zobo, chapman, or chilled water)
Storage Tips
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Allow rice to cool completely before storing.
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Store in airtight containers and refrigerate for up to 3–4 days.
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You can also portion and freeze for up to 1 month. Reheat on a stovetop for best texture.
Final Thoughts
This fried rice recipe isn’t just for special occasions—it’s simple enough for everyday meals and bold enough to impress guests. With this method, your fried rice will come out rich, tasty, and long-lasting every single time.
If you try this recipe, let me know how it turned out in the comments! Don’t forget to share your photos and tag me—I’d love to see your fried rice creations.
