Basically there are 40, 000 kinds of rice, all designed to fit different kinds of rice dishes because of the way they vary in properties. There are over 200 known rice dishes, all amazingly delicious and unique in their own way. Today we are going to take a look at one of those rice dishes, Fried Rice in the light of its recipe.
Fried Rice is one of the most popular rice dishes with a unique household recipe among Africans although it originates from China. I don’t know how Africans came to know of it, but we upgraded it and made its taste different and unique. I am sure the Chinese would be surprised by just how much the rice dish has evolved.
So to the main topic, we will start by checking our Ingredients list. As I earlier stated, Fried rice originates from the Chinese. Basically, what they did was fried rice with leftover meat pieces and vegetables, that’s the same thing we are going to be doing with some little angelic touches.
We evolved the fried rice recipe and gave it is sweet mouth watery sensation it has today. Let’s go through our fried rice ingredients that come with its own unique recipe.
Ingredients
- Rice. The amount should depend on the number of people you are cooking for.
- Vegetable Oil or as we know it Groundnut Oil.
- Cabbage.
- Carrot.
- Green Beans.
- Green Pepper.
- Peas.
- Chicken or Any Meat complimenting the dish.
- Cow Liver.
- Onions.
- Seasoning and Spices: Maggi, Curry, Salt, White Pepper (optional), and Thyme.
These ingredients should be measured based on the number of people you are cooking for. If it’s your first time cooking, I will advise you to start with a small quantity. This way you can learn faster and easily figure out things you ought to have done or not thereby getting you ready for a next time.
Let’s get to the steps, I will be listing some unique tips as we proceed. And also read to the end as there is a secret method just at the end.
Directions
Parboil your Rice
Do not overcook it if not, you might end up having mashed rice. So do get a kind of rice you are used to, one you cook on normal occasions. If you do not have a regular kind of rice, get one with a little amount of starch.
Wash the rice and boil it again (do this if it’s not soft enough). The rice should be almost done before you can move to the next step.
The Meat Tradition
Parboil your meat and Liver together or separately, whichever way, make sure they are both spiced. Although I’d advice that you parboil them separately because the liver might get ready quicker than the meat especially if it’s a cow or goat meat.
Salt, Onions, Thyme, Curry, Maggi, these are the basic seasoning ingredients. You might decide to add any other but do note that this will affect the taste.
The meat Parboiling should not exceed 15 minutes, once its start getting soft, it’s okay. Most persons will want their meat fried, if you do, make sure it is dry a little before you start frying.
Remember to reserve the meat water, that’s how my mum says it.
The Vegetables Process
As much as I love fried rice, this step is a pain in the ass because it requires concentration and attention.
- Chop the Cow liver to very little cube-like sizes.
Tip: Put a sample in your mouth, your mouth is sure to notice something just came in. But to get a perfect size it must be because of its taste and not its size. It should be so small that when it’s in the rice, it won’t be that visible. - Use graters for the carrot if you want the carrot to be tiny like long as in salads. You have to use a table sharp knife to dice the carrot just as the same size as the liver.
- Do the same for the green pepper.
- Place the Cooking Pot on Fire and allow it dry. Pour in your Vegetable Oil (Groundnut Oil) and heat for about 20 seconds. Put in some sliced onions as you did with the meat but a smaller amount this time. Remember that there are still some onions in the meat water.
- Put in the chopped Carrot and green beans.
- Followed by the chopped Liver. Stir for some time, for about a minute, and pour in the meat water.
- Add a little bit of Maggi, white pepper, and Salt. Keep stirring and add the peas followed up with your cabbage. The thing about cooking is the near ability to multi-task, as you are adding ingredients, keep stirring and mixing.
- Add your Curry and make sure the amount is perfect. This is the ingredient that causes the yellowish like color. Add until the yellow color begins to show up then put in your chopped green pepper.
- Keep stirring for another minute, and then pour in your rice. Stir with caution and care, like you are cuddling a baby.
- Cover the pot and allow simmering for 5-6 minutes. Close the pot halfway; do not completely close the pot.
Your Fried Rice is now ready. There is a method where you can literarily fry rice but this method can only be used for a small amount of rice and might not produce the normal fried rice color
Secret Method
Follow the same steps, just with small amounts of every ingredients this time.
- Boil your Rice till it’s very close to done or okay.
- Prepare your meat using the process from earlier.
- Put all ingredients into your cooking pot with enough warm vegetable oil. Ingredients in the order; Onions>Cooped Carrot>Green Beans>Chopped Liver>Maggi>Salt>little particle pepper(grounded pepper)>Peas>Cabbage>Curry. Do this speedily.
- Fry for about four-minute.
- Pour in the rice and fry extensively. In the normal method, you just turn and mix, this time you are frying. For it to fry, there must be enough Vegetable oil and little amount of rice.
- Immediately the oil gets dried. Pour a little meat water and let it simmer for about 5 minutes.
And there you have it, Bon Apetit.
