African Fried Rice is incredibly flavorful, so tasty with the combination of ingredients used. It is the fried rice that is often present at Nigerian or Cameroonian parties.
Place 6 cups of water into a pot. Set pot on high heat and bring the water to a boil. To the water add 1 teaspoon of salt, 1 teaspoon of chicken bouillon powder, 1 teaspoon of curry powder and the bay leaf. Thoroughly wash the rice (wash about 3 times to remove starch) and add into the pot. Reduce the heat to medium, cover pot and let the rice cook until done.
Once the rice is done open pot, fluff the rice and spread open the rice to cool. You could also transfer the rice to a large tray and spread to cool.
Place the liver into a pot set on medium heat. Add half cup of water, a quarter teaspoon of salt, 2 tablespoons of the chopped onions, one eighth teaspoon of the thyme and one eighth teaspoon of white pepper. Stir everything so the seasoning is evenly distributed. Cover the pot and let it cook until the liver is tender. Watch well and if the liquid dries up before the liver is tender, add a little more liquid.
Remove liver from its stock and place on a plate to cool down.
Place the garlic and ginger into a mortar and pound into a paste. Or place the garlic and ginger into a blender, add a little water and blend into a paste.
In a medium bowl or on a plate combine the chicken with 1 teaspoon of the garlic ginger paste, ¼ teaspoon of salt, ⅛ teaspoon of thyme, and ⅛ teaspoon of white pepper. Mix everything well so the seasoning is evenly distributed on the chicken.
Dice the cooled-down liver. To the liver add half a teaspoon of the garlic ginger paste, one eighth of a teaspoon of salt and one eighth of a teaspoon of white pepper. Mix everything well so the liver is evenly seasoned.
Place a wok or wide bottom pot on high heat. Add 1 tablespoon of oil to the wok and swirl around so the wok is evenly coated.
Add the chicken to the wok and distribute so the chicken is on a single layer. Let it cook for 2 minutes then stir the chicken around. Let it cook for another 4-5 minutes while stirring around to prevent burns. The chicken should be fully cooked and must have gained some color at the end of this time. Remove the chicken from the wok. Some oil should be left in the wok if not, add 1 tablespoon of oil to the wok.
Let the oil heat up for 1-2 minutes then add the diced liver. Let it cook while stirring from time to time until the liver browns but doesn't burn. Remove the liver from the wok.
To the wok add the remaining oil and heat up. Add the remaining chopped onions and sauté until translucent.
Add in the garlic-ginger paste and stir so the flavors can bloom. Let the garlic-ginger paste cook in the oil for about 2 minutes.
Add the vegetables. Add in the carrots and stir for 1 minute. Add the green beans and stir for 30 seconds. Add the bell peppers and stir for 30 seconds. Add the corn and peas and stir for 30 seconds. Add in the green onions and stir for 30 seconds.
Add seasoning to the vegetables. Add the remaining curry powder, thyme, and chicken bouillon powder. Stir well to combine.
Add the rice to the wok. Add the rice to the wok in 4 batches mixing everything to combine carefully each time the rice is added.
Add back the chicken and liver to the wok and stir to combine.
Add the remaining ¼ teaspoon of white pepper to the rice and mix well to combine.
Turn off the heat. African fried rice is ready.
Serve warm with fried plantains and grilled chicken.
1. Parboiled rice here refers to the kind of rice to use (rice labeled as "Parboiled" rice for example Uncle Ben's Parboiled Rice). It is not referring to rice that you parboiled (cooked half way).
2. You could use frozen mixed vegetables instead of cutting up vegetables from scratch.
3. Chicken bouillon powder is a stock powder made partially with chicken and other ingredients. Using it is a great way to add flavor to food.
4. You could replace the frozen sweet corn and peas with canned corn and peas.
5. Store this African Fried Rice in a dish with a tight-fitting lid in the fridge for 2-3 days. Reheat in the microwave or place on the stove-top in a pan and heat on medium heat.
6. If using habanero or scotch bonnet pepper, add it to the garlic-ginger paste and blend.