Fried rice

Fried Rice

Fried rice

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October 25, 2015

Fried rice 0 5 0

No self respecting party in countries like Nigeria, Togo and Ghana goes ahead without the ubiquitous (egg) fried rice. This and other West African twists to the original Chinese fried rice is what this recipe is about. There is no need for Chinese spices, soy sauce or oyster sauce. Instead these are replaced with optional typical West african spices and peppers.

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Fried Rice


3-4 cups rice

3 tablespoons butter

2 whisked eggs

2 medium sized carrots peeled and sliced into half inches sizes

1 small diced white onion

1/2 cup frozen peas

1/2 cup sweet corn

3 minced cloves garlic

Salt to taste


Spring onions to garnish


1Heat 1/2 tablespoon of butter in a wok over medium-high heat

2Fry the diced onions for 3 minutes

3Add the diced carrots, peas, sweet corn, garlic and any other vegetables you wish to and keep frying for another 4 minutes

4Add the whisked egg to one side of the wok (see photos above) until scrambled, stirring occasionally for a further 3-5 minutes

5Add the cooked rice and season with a pinch of salt and pepper.

6continue to fry for about 10-15 minutes stirring regularly and adding a little bit more butter if needed.


A day old cooked rice is best for fried rice. If cooked on the day, refrigerate the rice for a couple of hours before using.

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