The Perfect Nigerian Fried Rice | Tasty Cubes (2024)

FAQs

What is Nigerian fried rice made of? ›

The base of a Nigerian style fried rice is typically long grain rice cooked in stock, either a meat stock (most commonly used) or a vegetable stock (making it inclusive for vegetarians). Then a combination of vibrant vegetables are fried, then tossed together with the cooked rice.

The issue most people have with the Nigerian fried rice is how it goes bad easily. This is actually because of the high content of oil which makes it the perfect medium for growth of microorganisms that do not only spoil your food, but can cause food poisoning.

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

Though you might not be able to pinpoint the sweet inclusion while digging into a take-out box and piling spoonsful of fluffy rice into your mouth, the addition of sugar is a common culinary technique practiced by restaurants.

Jollof Rice Secret Ingredients

1000ml of Ground Fresh red tomatoes. fresh red pepper to taste. salt to taste.

Jollof rice is a popular dish in West Africa. The name "jollof" originates from a Senegambian kingdom called the Jolof Empire. Many countries of the sub-continent have their own methods of preparation, but the ongoing feud between Nigeria and Ghana regarding whose jollof rice is better may never be resolved.

In fact, it's critical. Unlike freshly cooked rice, which forms soft, mushy clumps when stir-fried, chilled leftover white rice undergoes a process called retrogradation, in which the starch molecules form crystalline structures that make the grains firm enough to withstand the second round of cooking.

It has an unpleasant smell.

If there's an unpleasant smell coming from your rice, it's a clear sign that it's time to toss it immediately. By this time that rice has certainly been in the fridge for more than four days, and it's no longer safe to eat.

Fried rice syndrome is caused by a bacterium called Bacillus cereus, which is present in these types of starchy foods prior to cooking. Bacillus cereus is a heat-resistant bacteria, so even recooking foods that have not been appropriately refrigerated can result in food poisoning.

Why is butter important in jollof rice? ›

While the white pepper and bay leaf give your Jollof rice a prominent flavour and taste, butter gives it a rich look and taste. Jollof rice needs steam and not liquid to cook perfectly. You'll need to trap in as much heat as you possibly can to achieve the perfect consistency.

Try a pinch of baking soda.

Baking soda is very alkaline, which is a good way to correct overly bitter dishes. Sprinkle just a pinch into your food and mix it in well to see if that helps. This is a good trick for if you're cooking and realize that you added too much of a bitter ingredient.

Ghanaian Jollof rice is often fluffier and less moist than Nigerian Jollof rice, which tends to have a softer texture. Both versions of Jollof rice are delicious and have unique flavors and characteristics. The debate over who makes the best jollof rice is a matter of personal taste and preference.

There are two secrets to egg fried rice. The first is to use cold, leftover rice taken from the fridge. It has a firm, dry texture that freshly-made rice doesn't. The second is to serve the dish ferociously hot – the rice needs to have felt the hot metal of the wok.

Dark mushroom soy sauce is what gives this fried rice its rich brown/caramel colour. This soy sauce doesn't add much to the saltiness but is used to give dishes that nice caramel brown colour. Dark mushroom soy sauce also adds a hint of umami to a dish, but not much saltiness.

To ensure that your rice is nicely fried, mix a bit of mayo in it before frying. The oil in the mayo will coat the rice so that it does not stick together.