Native Nigerian Fried Rice
Recipe Category: Rice Dishes
Prep time: 
Cook time: 
Total time: 
Serves: 3
A traditional earthy fried rice dish packed full with classic Nigerian flavours
  • 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
  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
Recipe by Dooney's Kitchen at