Let’s be honest. Most fried rice is an afterthought. A vehicle for leftovers, thrown together in a frantic sizzle. But Nigerian Fried Rice? It’s a different beast entirely. It’s a celebration on a plate, vibrant, intentional, and bursting with personality. My journey to this recipe began with a failure—a bland, sad-looking pile of rice that I served to a Nigerian friend. She smiled politely, then gently took me into her kitchen a week later. “The problem,” she said, pointing a wooden spoon at me, “is you are not patient with the stock.” She showed me her way: not one, but multiple infusions of flavor, building a foundation so deep the rice itself seems to sing. This method, this triple stock infusion, is what separates a good fried rice from a legendary one. It’s a bit of a project, I won’t lie. But the first time you taste it, you’ll understand. It’s the reason why this is the first dish to disappear at any party.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 45 mins | 1 hr | 1 hr 45 mins | 6-8 people | Advanced |
Why You’ll Love This Recipe
- The flavor is unbelievably deep. The triple stock method ensures every single grain of rice is packed with savory, aromatic goodness.
- It’s a textural wonderland. Tender rice, crisp-tender veggies, and soft, savory proteins in every bite.
- It’s a stunning, colorful centerpiece. The confetti of vegetables makes it as beautiful as it is delicious.
- It teaches you a fundamental technique that will elevate every grain-based dish you ever make again.
Grab These
For the Triple Stock Infusion:
- 4 cups chicken stock (homemade is gold, but a good quality low-sodium store-bought works)
- 1 cup beef stock
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 1-inch piece of ginger, sliced
- 1 tbsp dried thyme
- 2 bay leaves
- 1 tbsp chicken bouillon powder (yes, on top of the stock—this is for layers, I promise)
For the Rice & Vegetables:
- 3 cups long-grain parboiled rice (like Uncle Ben’s original)
- 2 tbsp neutral oil (like avocado or canola)
- 1 large red onion, finely chopped
- 1 cup cooked chicken livers, finely chopped (optional, but TRADITIONAL and adds incredible depth)
- 1 cup large shrimp, peeled and deveined
- 1 cup cooked ham or beef sausage (like Savoia), diced
- 2 carrots, cut into small cubes
- 1 cup green beans, trimmed and cut into small pieces
- 1 cup frozen green peas
- 1 cup sweet corn kernels (canned or frozen)
- 1 red bell pepper, diced
- ½ cup liver stock (reserved from cooking the rice)
For the Seasoning:
- 2 tbsp curry powder
- 1 tsp dried thyme
- 1 tsp white pepper
- Salt, to taste
- 3 tbsp soy sauce (light or dark, your preference)
- ½ cup spring onions, thinly sliced
Let’s Make It
First, we build our liquid gold. This is the step that makes all the difference. In a large pot, combine the chicken stock, beef stock, quartered onion, smashed garlic, ginger, thyme, and bay leaves. If you’re using the chicken livers, add them to the pot now—they will poach and flavor the stock at the same time. Bring this to a boil, then reduce the heat and let it simmer, uncovered, for 25 minutes. The smell will be absolutely divine. This is your first infusion.
Strain this beautiful, aromatic stock into a large measuring jug. You should have about 4-5 cups. If you used the livers, remove them and set them aside to cool before chopping. Discard the solids. Now, stir the chicken bouillon powder into the hot stock. This is your second infusion, adding a concentrated, savory layer.
Now, cook the rice. Pour the infused stock back into the pot and bring it to a boil. Add the rice, stir once, and reduce the heat to low. Cover and cook for 15-18 minutes, until the rice is par-cooked—it should be just tender but still have a firm bite at the core. You do NOT want it fully cooked and soft. Drain any excess stock and reserve it! This precious, rice-infused liquid is your third infusion—your “liver stock” for later. Spread the par-cooked rice on a large baking sheet to cool and dry out. This prevents clumping when you fry it.
While the rice cools, let’s get everything else ready. This is the “mise en place” that makes the final stir-fry a breeze. Have all your vegetables chopped and your proteins ready. In a colossal wok or the largest skillet you own, heat the oil over high heat until it shimmers. Add the chopped red onion and stir-fry for one minute. Add the curry powder and let it sizzle for 30 seconds to wake up its flavors.
Now, add your proteins. Start with the shrimp and sausage/ham. Stir-fry until the shrimp are just pink and opaque. If using the chopped chicken livers, add them now and stir-fry for another minute.
Time for the veggies. Add the carrots and green beans first, as they take the longest to cook. Stir-fry for 2-3 minutes. Then add the bell pepper, corn, and peas. Stir-fry for another 2 minutes until everything is vibrant and crisp-tender.
Create a well in the center of the wok. Push all the contents to the sides. Pour the soy sauce into the center—it will sizzle and caramelize immediately. Now, add the cooled, par-cooked rice. Pour in the ½ cup of reserved liver stock. This is the final flavor bomb. Using two spatulas, toss everything together vigorously, ensuring the rice is separated and coated in all the glorious flavors. Season with thyme, white pepper, and taste for salt. The rice should be perfectly seasoned, savory, and each grain should be distinct.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 480 kcal |
| Protein | 25g |
| Carbohydrates | 75g |
| Fat | 10g |
| Fiber | 6g |
| Sugar | 8g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Vegetarian Delight: Use all vegetable stock, omit the meats, and add cubed, pan-fried tofu and more vegetables like mushrooms.
- Extra Smoky: Use a smoked sausage instead of regular ham.
- Pineapple Twist: Add ½ cup of fresh pineapple chunks with the bell pepper for a sweet and savory note.
Serving Ideas
This is a main course, proudly served alongside Jollof Rice at parties. I love it with a simple, fresh side like a Nigerian-style coleslaw or just a few extra wedges of fresh tomato and onion. It’s a complete meal in a wok.
Storage & Reheating
Leftovers keep in the fridge for up to 4 days. Reheat in a wok or skillet over medium-high heat with a tiny splash of water or stock to keep it from drying out. The microwave will work, but it can make the rice a bit soft.
My Two Cents
The single most important tip is to par-cook and thoroughly cool the rice. If you try to make fried rice with freshly cooked, warm rice, you will end up with a sticky, gummy, disastrous mess. The cooling and drying process is non-negotiable. I sometimes spread the rice on a sheet pan and pop it in the fridge for an hour before frying. Cold, dry rice is the secret to achieving those perfect, separate grains.
You Asked, I’m Answering
“My rice is still sticky/clumpy after frying!”
This means the rice was too wet when you started. It was either overcooked during the par-boiling step or not cooled enough. Next time, reduce the par-cooking time by a minute or two and ensure it’s completely cool and dry to the touch before frying.
“I don’t like liver. Can I skip it?”
You can absolutely skip the chopped livers. But I beg you, still poach one or two in the stock and then discard them. They contribute an incredible, irreplaceable savory depth to the stock without leaving a strong “livery” taste in the final dish. It’s the secret weapon.
“It’s not savory enough!”
You likely under-salted or didn’t use enough bouillon. Remember, the rice absorbs a ton of seasoning. Be bold! The soy sauce and bouillon are your friends. Taste and adjust at the very end, before serving.