Nigerian Party Fried Rice

Before you start

• Boil and dice the beef liver before you begin cooking.

  In a small saucepan, bring 2 cups of water to a boil with a pinch of salt. Add the beef liver, boil for 10 to 15 minutes until firm, then cool and chop into very small, uniform cubes. Pre-cooking prevents the dark juices of the liver from muddying the bright yellow color of your rice.

• Vigorously wash the parboiled rice until the water runs clear.

  Place the raw rice in a large bowl, cover with cold water, and agitate with your hands until the water turns milky. Drain and repeat four to six times to remove surface starch, then drain well in a fine-mesh sieve.

Ingredients

• long-grain parboiled rice3 cup
• chicken stock4 cup
• Nigerian curry powder2 1/2 tbsp
• dried thyme1 1/2 tbsp
• Maggi or Knorr chicken bouillon cubes2 med
• white onion1 med
• beef liver1/2 lb
• small frozen shrimp1/2 cup
• vegetable oil4 tbsp
• unsalted butter2 tbsp
• red onion1 med
• frozen mixed vegetables3 cup
• green bell pepper1 large
• red bell pepper1 large
• scotch bonnet pepper1 small
• kosher salt1 tsp

Method

1. 01

   Cook the rice in the seasoned stock until al dente.

   In a heavy-bottomed pot, combine the chicken stock, chopped white onion, 2 tablespoons of the curry powder, 1 tablespoon of the thyme, and the crushed bouillon cubes. Bring to a rolling boil, stir in the washed rice, cover tightly with foil and a lid, and reduce the heat to low. Cook for 15 to 20 minutes until the liquid is fully absorbed but the rice retains a firm bite.

2. 02

   Spread the hot rice on a baking sheet to cool completely.

   Turn the cooked rice out immediately and spread it into a thin, even layer. This arrests the cooking process and prevents the grains from clumping and turning to mush when they hit the frying pan.

3. 03

   Sear the proteins and vegetables in a wok to lock in their crispness.

   Heat a wide skillet or wok over medium-high heat with 2 tablespoons of oil. Sear the diced liver and shrimp for a few minutes until the shrimp is pink and the liver has crispy edges, then remove with a slotted spoon. In the same pan, add the red onion, mixed vegetables, bell peppers, the pierced scotch bonnet, and the remaining curry and thyme. Sauté for 3 to 4 minutes until bright and crisp, then remove and discard the scotch bonnet.

4. 04

   Fry the rice and party mix in small batches with oil and butter.

   Wipe the wok clean and place over high heat. For each batch, melt a little oil and butter together until slightly browned to create a smoky aroma. Add a portion of the cooled rice and vegetable mix, stir-frying aggressively for 3 to 5 minutes so every grain toasts and separates, glistening with seasoned oil. Transfer to a serving dish and repeat until finished.

Notes

• Sourcing the right curry powder is absolutely critical.

  Nigerian and West African curry powders, like Ducros or Lion brand, are exceptionally mild and heavily weighted toward turmeric and coriander. Avoid substituting with fiery Jamaican or Indian Madras curries, which will overpower the dish.

• Do not substitute the parboiled rice under any circumstances.

  Standard long-grain white, Jasmine, or Basmati rice lacks the structural integrity to withstand the intense absorption and batch-frying methods, quickly devolving into a clumpy porridge.