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All Rice Dishes

Dooney’s Native Nigerian Fried Rice

Can someone say about time, like seriously, about time. I love, love, love native jollof rice (iwuk edesi). Click HERE for the recipe. There is something about palm oil, crayfish, smoked fish and rice that just works. My grandmother’s smoked fish stew served with plain boiled rice would bring you to your knees. It is a recipe that I will only release in the cookbook. I keep talking about the cookbook a lot now, because I am living proof that when you start to say your thoughts out loud, they manifest faster. So, y’all are going to be hearing about the cookbook from now till I make a big announcement. hehehehehehe.

IMG_2988.JPG

Notice the earthy colour tones of this rice dish. Proudly Nigerian

Anyways, this recipe came out from the last post on the Salsa. Click HERE. So many of you left comments about how easy making fried rice will be with having the Kenwood Dicing attachment to do all the dicing, and somehow, fried rice just stuck in my mind and I knew i was going to use the leftover salsa to make fried rice. It almost seemed too easy. After my 5K run yesterday, I got home and I was seriously starving, as always. I walked past my packet of Country rice which I bought from the Asian store (which is exactly Ofada rice, I tell you), and I thought hmmmmn Dunni, why don’t you use this rice for fried rice? Eating complex carbs are not advised after a work out, so that takes out white rice, but unpolished rice has far fewer calories and more fibre than white rice, and as soon as my brain locked in on that fact, I decided to go native full on with the fried rice. Let me tell you guys that when I started cooking it, I had no idea what I was going to do next. it all just came to me, and with writing this recipe, I am including a step which I thought of later in hindsight.

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There is a certain earthiness about this dish, the colour, the flavour, the aroma, 100% Nigerian. Our fried rice technically isn’t Nigerian, like with dishes from all over the world, we too borrowed it from other cultures. Time we had ours too, don’t you think? Let’s cook

5.0 from 1 reviews
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Native Nigerian Fried Rice
Author: Dunni Obata
Recipe Category: Rice Dishes
Prep time:  30 mins
Cook time:  25 mins
Total time:  55 mins
Serves: 3
 
A traditional earthy fried rice dish packed full with classic Nigerian flavours
Ingredients
  • 1 - 2 cups Ofada rice - depending on the number of people you are cooking for
  • 2 handfuls of diced mix veg
  • 3 tbs of ground crayfish - or more
  • 1 tbs of dry pepper - or more depending on your tolerance for heat
  • shredded pieces of smoked crayfish
  • ½ cup smoked prawns
  • chopped onions
  • Salt
  • Seasoning cubes
  • Beef Stock - optional
  • Vegetable oil - or your choice of plain cooking oil
Instructions
  1. Give the rice a good rinse with cold tap water. Proceed to boiling it with salt, beef stock (if you have), smoked fish and smoked prawns. Make sure the quantity of water you use is just enough to almost cook the rice. . I am using the recipe for my mother's fried rice which has gotten great reviews. (click HERE for her recipe). I assure you that this rice on its own will taste so great, you would want to eat it on its own, or pair it with a simple stew. Very earthy and yum.
  2. Just before the rice is cooked to the al dente texture, heat up a little oil in a Wok, and add the chopped onions. Let is saute till almost translucent, then sprinkle in ground crayfish and fry it. Frying this crayfish contributes to the end colour of this dish, just the way curry powder contributes to our regular fried rice.
  3. Add the diced veg, salt and/or seasoning cube, a sprinkling of dry pepper and let it fry for about 2 minutes tops. . You will soon see that the dry pepper also adds an earthy colour to the veg. Like with mummy's fried rice recipe, don't cook the veggies for too long, so as to keep their integrity.
  4. Empty the contents of the rice pot into the wok. mix around with the veggies, to properly incorporate and let them all cook together until the rice is soft enough. You can add a little water to aid in the cooking of the rice, if the grains are still tough. If your rice is too white, i suggest you wait until the rice gets soft before you adjust, because the rice would darken and take on more of the colour of the crayfish and dry pepper as it cooks. If by then you are still not satisfied, then add a little more ground crayfish and dry pepper.
  5. Serve hot with your choice of protein. Trust me, your friends and family will empty their plates, sharply
3.3.3077

Something new to try this weekend. I promise you, the feedback will be more than positive. Don’t forget to share the recipe, when people ask. Direct them to Dooney’s Kitchen. Your one stop shop for Nigerian recipes and more.


14 Comments

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FILED UNDER: All, Rice Dishes
TAGGED WITH: Dooney's fried rice, kenwood, kenwood dicing kit, native fried rice, nigerian fried rice
Dooney

About Dooney

Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. I spend my days trying to figure out creative ways to redefine Nigerian food, either by creating a new dish itself using ingredients in ways that have never been used before, or changing the approach to Nigerian cooking using kitchen gadgets.

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Comments

  1. AvatarGenny says

    June 26, 2015 at 4:07 pm

    Wow! Am definitely going to try it. Can I use basmati or regular rice?

    Reply
  2. Avatarsimisola says

    June 27, 2015 at 12:45 am

    No seasoning, ofada rice. The bush girl in me wonder if that will taste nice but its you. I trust u

    Reply
  3. AvatarJosephine says

    June 27, 2015 at 8:05 am

    Cant wait to try this!

    Reply
  4. AvatarSemeerah Abdulqadir says

    June 28, 2015 at 12:24 am

    This an amazing blog. God bless you

    Reply
  5. AvatarJoie says

    June 28, 2015 at 10:05 pm

    Great,Dunni. I will definitely try this. Meanwhile have you ever tried an airfyer? Are they any good for our type of cooking?

    Reply
    • dooneyrooneydooneyrooney says

      July 1, 2015 at 9:08 am

      no i haven’t yet. no space to store another kitchen gadget but i heard it works well

      Reply
  6. AvatarAlexandra says

    June 29, 2015 at 8:44 pm

    Another new one to try.i will be preparing this for my brother in law who is visiting tomorrow.Thank you Oladunni

    Reply
  7. AvatarIfeoma Muomah Igweze says

    July 1, 2015 at 8:42 am

    You made me a star at my hubby’s birthday dinner yesterday. It was my first trial and not one grain of rice was remaining. I was so ecstatic that it looked so much better than yours (pardon my gloating), I forgot to take pictures. SMH. I did the ofe oha na egusi but subbed the oha with ugu and uziza. Also the irresistible-assorted-peppered-meats – I added scent leaves to it for a twist and it was the bomb. Paired with the rice or on its own with champagne was delish. Can’t wait for another occasion to show off my cooking skills. In fact I’m thinking there’s a hen party in the the nearest future for me, after all you don’t need a special occasion to host a party.

    Keep cooking and pretty please publish a book like Mark Bittman – How to cook everything the basics. Complete with pictures. Sign me up. Seriously add my name to your list, I definitely want the first edition.

    Reply
  8. AvatarMummy's Yum says

    July 1, 2015 at 10:39 pm

    Lovely recipe as always. Thanks for the rice tip too, i want to be done with white rice.

    Reply
  9. AvatarFaith says

    July 7, 2015 at 6:57 am

    Last night, I tried this. I didn’t have any smoked prawns but hubby loved it. Thanks Dooneyyyy!!!!!

    Reply
  10. AvatarAyishaa says

    July 29, 2015 at 9:00 am

    Dunniiiiiiii , this dish is amazeballlllss. Biko which oil can be used as plain oil since canola oil has been getting a bad rep for some time now?

    Reply
    • dooneyrooneydooneyrooney says

      July 29, 2015 at 12:29 pm

      coconut oil is a good one, though pricey

      Reply
  11. Avatarjane says

    November 1, 2015 at 1:24 pm

    Made this today despite d fact dat I ddnt hav all the ingredients. Used d regular rice too. it was superb. Sunday lunch was so on point. God bless Dooney’s Kitchen

    Reply
  12. AvatarDeborah says

    March 10, 2016 at 10:28 pm

    One I never liked was cooking, but u making love it, I’ll try this one. Thank you dooney?

    Reply

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Hi, my name is Dunni Obata, and I am what you would call the poster child for redefining Nigerian food. Welcome to Dooney's Kitchen, the home of Nigerian centric food, detailed recipes and sharing personal stories. Read more...

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