UPDATED FRIED RICE RECIPE - SISI YEMMIE

Christmas is coming oh and the dishes have to impress! I've not decided my menu this christmas but I always end up cooking Fried Rice every Christmas even if it's just to "support" anything else i'm cooking. The last time I filmed this Fried Rice recipe was 3 years ago....can you believe how long it's been??????!!!!!! I'm back with an updated recipe-it's much more simpler and straight forward. I call this the Classic Nigerian Fried Rice. I watched my mom make fried rice like this for events (she did catering back in the day) and it never fails. I took over the Fried Rice Ministry as soon as I could cook and it's one of my special recipes.  Don't forget to SUBSCRIBE to My YouTube Channel to see more Recipes and & my Instagram HERE for updates!

INGREDIENTS

4 Large Carrots

2 Handfuls Green Beans

1 Large Green Pepper

3 Bulbs Spring Onions

1 Large Onion

1/2 Cup Peas

1 Small Ginger

Liver

3 Cups Rice

1/2 Cup Vegetable Oil

1 tsp Salt

2 Seasoning Cubes

1 tsp Thyme

1 tsp Curry

PREPARATION

• Parboil the rice slightly, drain and place in a pot. Add the stock/broth, add curry, thyme,seasoning, salt and blended dry pepper. This pepper is optional. Also add little amount of water and mix the contents of the pot for the ingredients to be distributed evenly.

• In a separate pot boil the liver for 20 minutes. Allow to cool and cut it into small cubes.

• Chop the vegetables: carrot, green beans, green pepper and onions. 

• In a hot wok/fry pan, add 4 spoonfuls of vegetable oil. Stir fry onion, ginger and spring onion, add a bit of seasoning to the onions so that it tastes sweet. Add the liver, fresh peas allow to fry for about a minute, add the green pepper, some salt, bit of curry, the carrot and then the green beans. Stir fry everything for 4 minutes. 

• Pour vegetable mix in a separate pot and start frying your vegetables and cooked rice in batches/portions. This way the rice doesn't stick together, the ingredients go round, and you fry well enough to avoid it getting sour quickly if you're going to store it.

• Stir fry in batches about two serving spoons of the vegetable mixture and maybe 3 spoons of rice. 

• When you think a batch is done pour into a serving dish or pot and start again with the next batch.