Countries 
VEGAN NIGERIAN FRIED RICE
Ingredients
- 2 cups long-grain white rice
- 3 cups vegetable broth
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 medium carrot diced
- 1 cup green beans chopped
- 1 cup sweet corn kernels
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear.
- In a large pot, bring the vegetable broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the rice is cooked and tender.
- Once the rice is cooked, remove it from the heat and let it cool. Fluff the rice with a fork to separate the grains.
- In a skillet or frying pan, heat the vegetable oil over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chopped red and green bell peppers, diced carrot, green beans, and sweet corn kernels to the skillet. Stir-fry for about 5 minutes until the vegetables are slightly tender.
- Add the curry powder, thyme, and paprika to the skillet. Season with salt and freshly ground black pepper to taste. Stir well to coat the vegetables with the spices.
- Add the cooked rice to the skillet and mix everything together gently until the rice and vegetables are well combined.
- Cook for an additional 5 minutes, stirring occasionally, to heat through and allow the flavors to meld.
- Remove from heat and serve the Nigerian Fried Rice hot as a main dish or as a side dish with your favorite Nigerian dishes.
Notes
NUTRITIONAL FACTS:
Calories: 320 | Total Fat: 10g | Total Carbohydrates: 52g | Dietary Fiber: 6g | Protein: 8g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
