Nigerian fried rice

By Faeza
26 January 2017



¦ 300 (1½ cups) long grain

parboiled rice

¦ 500ml (2 cups) split peas

¦ 45ml (3 tablespoons)

sunflower oil

¦ 100g cow liver

¦ 4 X chicken breast fillets,

cut into bite-size pieces

¦ 1 medium onion, chopped

¦ 3 medium carrots, peeled

and diced

¦ 10ml (2 teaspoons) curry


¦ 2 chicken stock cubes

¦ 250ml (1 cup) water

¦ 15ml (1 tablespoon)

chopped fresh thyme


Cook rice according to instructions

on packet. In another saucepan,

cook spilt peas also according to

packet instructions.

In a separate saucepan, heat oil

and fry the cow liver until done. Cut

into bite-size pieces and set aside.

Add chicken to the pan and cook for

15 minutes or until cooked through.

Remove and set side.

Add onion, carrots, curry powder

and thyme to the saucepan. Add a

little bit of oil if necessary and fry until

soft. Add the rice by batches and stir

fry until mixed through. Add split peas

also in batches and mix through.

Dissolve chicken stock in the water

and add to the saucepan. Add liver

and chicken and mix through. Cook

for 20 minutes, stirring occasionally.

Serve fried rice with Moin Moin or

a salad