Since my last post was a Party Jollof Rice post, i figured i'd follow it with a party fried rice post, you can never go to a proper Nigerian party and find one without the other...
3 Cups of "Regular" Rice
6 Chicken Drumsticks
1 Large Chopped Onion
Chopped Carrots, Green & Red Bell Peppers.
Green Peas and Sweet Corn
1 Teaspoon Oriental/Chinese 5 Spice
Curry, Thyme, Garlic & Ginger Powder, Chili Flakes
1 Cup of Shrimps (Peeled & De-veined)
Chopped Cooked Liver (Optional)
2 Cups of Vegetable Oil
3 Seasoning Cubes
Salt and Pepper
Season chicken at least 1 hour prior to cooking time with salt, pepper, curry, thyme, ginger and half your portion of onions. Refrigerate covered.
Cook you chicken with enough water to just about cover it for 15 to 20 minutes.
Remove your chicken from the stock and set aside.
Pour oil into a pan and fry your chicken for about 2 minutes on each side, not manipulating it too much so that it doesn't start to break apart. This will seal up the moisture in the chicken without deep frying it as well as infuse flavour into the oil.
Allow the oil to cool then strain it.
Wash your rice and drain properly.
In a dry pot/pan, add a quarter cup of vegetable oil and as soon as it gets hot add your rice to it and stir for about 30 - 45 seconds, till your rice is properly coated but not turning brown.
Add Chicken stock and allow to cook on medium heat uncovered. As soon as you start cooking the rice please do not stir or move it about, just leave it be. You can use a fork to taste for flavour and see if its properly cooked and if need be add a little water or chicken stock at a time. When the rice is al dente (3/4 cooked) and the stock was been fully absored, take it off the heat.
This next step is going to be pretty fast as everything left needs just 2 - 3 minutes to cook so have all your chopped vegetables or additional meats ready.
Add whatever oil you have left to another pot/pan and fry your shrimps (and chopped liver) for a minute, add remaining chopped onion first and stir then follow with all other vegetables. Season with as needed with seasoning cube, all other spices and it is here that you add your Chinese 5 Spice. There's a reason why i specified the quantity to use for this spice, it isn't one that we find in our everyday recipes so a lot of people may not be familiar with it. You want to use it sparingly because if you add to much it will overpower the food and it will be difficult to rectify. Using this spice, however, is well worth it and brings a nice earthy and even almost sweet flavour to the food.
Almost immediately after, turn your heat down low and gently add your rice to the shrimps and vegetables a little at a time, mixing as you go along until you have transferred all of your rice. If your rice is still a little hard, leave the heat low and just cover the pot for 5 to 10 minutes.
Serve with a light vegetable salad and enjoy!