Fried rice
Fried rice
Prawns and Shrimps, Rice Ghanaian, Nigerian, Togolese
October 25, 2015
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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Directions
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.
7
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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