Mommy’s Nigerian Fried Rice


This post is really special to me. Though the notes have been modified for easy understanding, I hold it dearly.

I had not seen my mother in a decade and it felt like forever  Life had me doing a whole lot and she was kept busy too…she finally paid a visit and there at the airport I saw my mother “Mommy!” I screamed…”Nmam!” She said excitedly as she grabbed and felt for my entire body; then she grabbed my children, touching them from head to toe. For the both of us, it felt so surreal…Mommy stayed for some weeks and I treated her to her own recipes. She was even so suprised as I grew up not really liking cooking. I only made “supergetti” for my brothers and native rice. I also made daddy’s okra; “oiless okra that is”

Moving on, one really beautiful afternoon, I wanted to make mommy some fried rice. She watched me as I juggled between the ingredients and the kids and she said “Nma, bia kam’mu mé yá.”  I starred at her and whispered “No mommy, go and sit. I will do it.” She smiled and replied “you forget I am a chef. Let me do it.” And folks, that was how mommy made her her special fried rice. I don’t even think I do it justice enough.



Due to popular demand on my facebook page on how to make the typical Nigerian fried rice, I decided to do this quick tutorial.
The name fried rice comes from the method in which the rice is cooked using a high temperature and a high temperature oil eg peanut. Different countries have their version of different versions for their fried rice and I hope to share a few. I made a post about the Ivorian method; you may check it out here

Let’s get cooking

Ps: The recipe has been a little modified to help for better understanding and quicker preparation

This post has been gotten from my old blog; you may check it out here . The notes have also been a little modified for easy understanding.


4.0 from 4 reviews
Mommy's Nigerian Fried Rice
Prep time
Cook time
Total time
Cuisine: Nigerian Fusion
Serves: 4
  • 3 cups of regular long grain rice
  • ½-1 cup of raw green beans(chopped)
  • ¼ cup of whole kernel corn
  • ¼ cup fresh sweet peas(optional)
  • ½ cup of carrots(chopped or sliced)
  • 1 cup of cabbage(thinly sliced)
  • ½ cup of minced or sliced onion
  • 1stalk of green onion(sliced)
  • 3 small minced garlic cloves(optional)
  • one slab of beef liver
  • ½-1lb of raw or cooked shrimp.
  • 1small chicken breast(optional. in notesi])
  • ½ tbsp. of thyme
  • 1 bay leaf
  • 3tsps. green curry powder
  • ¼tsp black pepper
  • ⅛tsp nut meg
  • 1½-2 cups of chicken stock
  • 4½ tbsps of peanut or ground nut oil
  • 1 knob of butter
  • salt to taste
  • bouillon
  1. Wash liver and boil with salt and onion until tender; then drain and chop into small bite sizes and set aside.
  2. Wash rice under running luke warm water until clear; then drain.
  3. Pour 2 tbsps. of oil into a cooking pot, add a bay leaf into the oil, add the rice then stir fry for about 3 minutes or until the rice begins to pop. Meanwhile, add 2tsps. of the curry powder and combine for about another minute. Pour the meat stock just to the top of the rice([i]you do not have to use up the meat stock if it is too much).(season if using water) Cook the rice until aldente(ie, not too hard and not too soft). Once the rice 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
  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. (Wipe the wok)
  2. Pour in the remaining oil into the wok and let it get hot; then pour in the onion and garlic. Sauté until the onion is translucent and the garlic is fragrant. Add the thyme and remaining curry along with a bouillon if using. (Be ready to go through frying the vegetables and the rice quickly)
  3. Throw in your green beans along with the other vegetables except the green onion...stir fry quickly for about 2 minutes(You want the vegetables to retain it's crunch). Mix in the shrimp and liver. Season with a little salt and black pepper. 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. Stir in the butter. Remove rice from the heat and serve
If using chicken, make sure to stir fry along with the onions, before adding the vegetables.



  1. Calabar Gal says:

    So that’s why there aren’t a lot of posts on this blog – you had a previous blog!! *sigh* more work for me – just when I was congratulating myself that I had gone through your entire archive…..

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