NIGERIAN BROWN FRIED RICE

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 200.5
  • Total Fat: 6.0 g
  • Cholesterol: 1.8 mg
  • Sodium: 781.1 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.6 g

View full nutritional breakdown of NIGERIAN BROWN FRIED RICE calories by ingredient
Submitted by:

Introduction

Wash all vegetables before cooking the fried rice and chopped. Parboiled rice and rinse. You can serve with baked chicken, or baked fish. To avoid the rice going bad as it is the case with Nigerian Fried Rice, it is important that you let the rice cool first before putting it in the refrigerator. Wash all vegetables before cooking the fried rice and chopped. Parboiled rice and rinse. You can serve with baked chicken, or baked fish. To avoid the rice going bad as it is the case with Nigerian Fried Rice, it is important that you let the rice cool first before putting it in the refrigerator.
Number of Servings: 3

Ingredients

    1 tsp Pepper, red or cayenne
    1 tsp Thyme, ground
    1 dash Salt
    1 cup (8 fl oz) Chicken Broth
    1 cube Chicken bouillon
    1 tbsp Crisco Pure Vegetable Oil
    0.25 tsp BADIA POLVO DE CURRY POWDER
    0.5 cup Brown Rice Mahatma Natural Whole Grain Rice (1/4 cup)
    0.5 cup Green Beans French style canned
    0.5 cup, chopped Onions, raw
    0.5 cup, chopped Carrots, raw
    0.5 cup, chopped Green Peppers (bell peppers)
    0.5 cup Peas, frozen

Tips

You can serve with baked chicken, or baked salmon. If you don't like brown rice, you can use long grain rice.


Directions

1. Boil rice for some minutes
2. Rinse rice and boil with chicken broth, add curry and salt. Stir and leave to cook. Once the rice is cooked set aside.
3. Pour vegetable oil in a frying pan and heat.
4. When the vegetable is hot, add onions, carrots, green peppers, thyme, cayenne pepper, green beans, peas, and curry. Stir until vegetables is soft and add the rice.

Serving Size: 1 serving

Rate This Recipe