My homeland, Nigeria, is celebrating 56 years of independence today. 

I’m clearly biased, but I really do love my culture, including our food.

When I moved out of state for grad school, I realized just how much. I didn’t previously cook Nigerian food and was spoiled with mothers and older sisters who prepared the best for me.

I always shied away from cooking Nigerian food because it seemed so complicated. Plus, everyone cooks from the heart and has their own versions of recipes. This is hard for someone trying to learn. But I have grown to see that it really doesn’t need to be complicated at all.

This recipe for Nigerian Fried Rice is a staple dish that is served both at homes and in larger quantities for parties. It is simple to make and delicious. My favorite combination.

The first step is quickly stir-frying the rice and spices.  The curry/turmeric is what lends Nigerian Fried Rice its classic yellow color. Then simply add the chicken broth, reduce the heat, cover, and steam for 32 minutes.

I know that liver has a bad reputation in America for its starring role in fried liver and onion, which I’ve never had, but heard many horror stories about. This is the only form I have eaten liver in and it is really good and the traditional choice. But, if you are one of those previously traumatized by liver, feel free to substitute some finely diced sirloin or another cut of beef.

When your rice is almost done cooking, steam the vegetables and then stir-fry them along with the diced liver.

Finish off by adding the stir-fried meat and vegetables into the rice. 

Serve with the protein of your choice. I did a simple roasted chicken that I will post a recipe for next. You can do the same or add stir-fry some shrimp for it instead.

Here’s a convenient Pinterest-friendly image for you to use if you want to save this recipe for later:

Enjoy a taste of my culture.