Tumeric Fried Rice

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This is a sister to a recipe which I posted earlier this year i.e. My Nigerian fried rice

It was a successful or a sweet mistake if I may say so. I was trying to redo my recipe for my Nigerian fried rice when I realized I had no curry or green beans. At that point I knew I had to use whatever I had. Fortunately, I found some Tumeric in my pantry and just went ahead and used it. I know what you may be thinking. like “who just goes in their pantry and finds turmeric?” Well, I had bought the Tumeric for our skin until I had to actually cook with it 🙂

It never occurred to me that I could actually post this recipe until I got requests for it. Ol’ boy some of my readers are persistent. I had so many “recipe please” comments that I had to break down and post this.

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What is Tumeric? Tumeric to me looks like ginger root; only smaller and with a more yellow color(just like mustard). I had only heard of the Indians making their curries and other native dishes with Tumeric until I read about the other benefits of the root

The turmeric root is very beneficial , it is filled with anti-inflammatory  and antioxidant properties which also makes it  an amazing nutritional as well as a natural skin supplement  supplement

So it is safe to say that apart from this rice being delicious, it is absolutely healthy too

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Lest I forget, I did make some coconut rice with some turmeric and it was amazing in my mouth.

So here you have it. My turmeric fried rice

 

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Tumeric Fried Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1½ cups of regular long grain rice
  • 1cup of mixed vegetables
  • ½ cup of cabbage(thinly sliced)
  • ½ cup of sliced red onion
  • 2 stalks of green onion(chopped)
  • one slab of liver(beef liver works)
  • 1lb of raw shrimp. Deveined with the tail on; then seasoned with a little salt
  • bouillon
  • salt to taste
  • ½ tbsp. of thyme
  • 2 bay leaves
  • ½ turmeric powder(less is more)
  • ¼tsp black pepper
  • ⅛tsp nut meg
  • ½ tsp freshly grated ginger
  • 1½-2 cups of chicken or beef stock
  • 2½ tbsps of peanut or coconut oil(any oil works)
Instructions
Prep
  1. Wash rice under running luke warm water until clear. Pour the rice into a cooking pot and pour the meat stock just to the top of it(you do not have to use up the meat stock if it is in excess). Cook rice until aldente(ie, not too hard and not too soft). When it is done, fluff with a fork and refrigerate for an hour or more(This helps to remove the moisture and helps with easy handling without causing it to be mushy) If you cannot refrigerate the rice, just pour it onto a flat tray and air it out
  2. chop the liver into bite sized pieces and season with a pinch of salt
Method
  1. in a wok and on high heat, heat up 1tbsp of the peanut oil. Pour in the chopped liver and sauté until golden brown. Drain the cooked liver unto a paper towel and set aside.
  2. Pour in the other tbsps of the remaining oil into the wok and let it get hot; then pour in the onion and bay leaves. Sauté the onion until almost translucent.(Be ready to go through frying the vegetables and the rice quickly)
  3. throw in your vegetables except the cabbage and green onion...Sauté for about 2 minutes(You want the vegetables to retain it's crunch). Mix in the cabbage and the shrimp and add the seasonings and spices except the nut meg. Pour in the rice in little increments and keep stirring really fast. Once the rice is mixed in, stir in the nutmeg and the green onion and check for seasonings; making sure to adjust the seasonings where necessary. Remove rice from the heat and serve
Notes
With turmeric, less is more

 

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