Learn 2 Well Detailed Methods Of Cooking Fried Rice

Nigerian Fried Rice is one of the most popular rice recipes in Nigeria. It is a favorite dish that you will always find in parties,it is also a delicacy that can't be missed in Naija homes during festive periods. Luckily its Easter period, you can cook it for your family and friends. I Will be Sharing the two methods that i know you can cook it with, Sit back, take your pen an write.

Ingredients 6-8 people

4 cups of rice
2 cups of diced Carrot (Scrape before dicing)
2 cups Green beans
1/2 cupGreen Pea
1 cup of diced Green pepper
300g Liver
1.5kg Meat (chicken, beef, turkey or goat meat)
150ml Vegetable oil
1 cup of sliced Onions
1/2 Cup Sweet Corn
1/2 cup diced spring onions
2 Tablespoon Curry powder
Salt
Ginger and garlic
Sliced Rodo ( remove the seed, dice to finger shape)

Things To Do Before Preparing The Fried Rice

1.  If you are using raw green peas, boil for few mins and drain off water and set aside, if using tin peas drain the water in the peas wash and set aside

2.  Scrape the carrot and dice into cubes, boil for few mins drain and set aside.

3.  Drain the water in the sweet corn.

4.  Boil the Liver and dice into cubes

5.  Remove the seed in the green pepper and dice into cubes, Dice the spring onions too.

6.  Remove the seeds in the red pepper (ata rodo) and dice into finger shapes

7.  Wash the meat, squeeze in the water from the grated ginger, add the garlic, seasoning cubes and mix together, add water to the level of the content of the pot, boil till its done. Sieve the stock gotten from cooking the meat into a bowl and set aside, fry the meat or grill it.
FIRST METHOD

1.  Wash the Rice in salt water, drain in a sieve.

2.  Fry the liver drain off excess oil and set aside, fry all the vegetables (carrot,green beans, peas, sweet corn, spring onions) too drain off excess oil and set aside

3.  In a clean big pot, Pour in the groundnut oil, add the chopped onions and stir fry, Add the curri, and the crushed seasoning cubes and stir well

4.  Add the washed drained rice and start stiring till its well fried


5.  Add the sieved stock gotten from cooking the meat into the fried rice, add more water if necessary, cover the pot and let it cook, avoid adding too much water so that you dont over cook the rice.

6. When you are okay with the texture of the rice, pour in the fried liver and the fried vegetables, and the sliced red pepper, stir together with a wooden spoon. Leave for few mins and put off the gas its ready.

SECOND METHOD

1.  Parboil the rice, rinse in cold water to stop the cooking process, put in a sieve to drain off the water.

2.  Pour the stock gotten from cooking the meat through a sieve, and pour into the pot, place on fire and bring to boil, add curri and salt

3.  Pour in the parboiled rice, the water level should be slightly less than the rice level, at most it should be the level of the rice, this is to ensure the rice does not overcook and its well cooked by the time the water dries up. Cover the pot and leave to cook over medium heat

4.  When the water dries up check the texture of the rice, it must not be too strong nor too soft, it must separate from each other. Pour into a casserole or a flat pot to cool down quickly. If let in the pot used to cook the rice it will continue cooking, and it will stick together

5.  Divide the vegetables into equal part as that of the rice you can fry at once, so that you don't over crowd the frying pan.

6.  pour a small amount of vegetable oil into a frying pan, when the oil is hot, add one part of the chopped onions, curri and stir for 10s, add 1part of the liver and keep stiring for a min, add 1 part of the vegetables and stir

7.  Add 1 part of the rice and red pepper, add salt and seasoing cube if needed. Stir together till it has mixed together.

8.  Transfer into a dry pot. Repeat the process for the remaining batches of rice.

Note; Fried rice can go bad very fast, to avoid this, spread the fried rice to cool down before pouring into your cooler

Tips To Become A Better Cook....

This is exclusicely fo my naija women/ladies, like i would always say the best way to a man's heart is through his stomach, read through this article, increase your knowledge to be a better cook.

ADD TO WHAT YOU ALREADY KNOW; Always increase your cooking knowledge by searching the web for new recipes, read through them, even if its a recipe for a meal you think you are perfect on, remember there is always something new to learn.

 TIMING; This is one of the top tips on becoming a better cook, this is because you may know all the ingredients needed to cook a meal, but if you get the timing wrong, all money and time spent is wasted. Knowing the right time to add certain ingredients goes along way to making your food taste better.

ORGANISATION; Before you start cooking, you must organize all the ingredients and set them aside, this is so, that once any item is needed you just add it into the pot, rather than hurriedly washing and adding it when needed, this may make you forget an important ingredient hereby spoiling the dish. Always plan ahead.

ATTENTION TO DETAILS; Know when to use high heat, low heat and medium heat.

CONCENTRATE ON WHAT YOU WANA COOK; Avoid distraction to avoid burnt, overcooked or undercooked meals.

BE ADVENTROUS IN THE KITCHEN; Try new recipes and have great fun while cooking

HAVE THE BASIC KITCHEN TOOLS

OFTEN DOES IT; The more you cook, The more you learn new and better ways of cooking.

Fablast Cuisine

How To Prepare Orha Soup..... Easy Method..

INGREDIENTS For ORHA SOUP

Orha Leaf

Uziza Leaf

Stock Fish

Dry Fish

Meat

Ponmo

Arshi grinded with crayfish (soup thickner) or cocoyam

Palm oil

Seasoning cube

Ogiri

Scent Pepper

Things To Do Before Preparing The Soup

I. Mix the Arshi and pepper together.

ii. Slice the orha leaves and the uziza leaves with your hand without the stick inside.

iii. Wash the sliced leaes together.

Cooking Method.

1. Wash the meat, season it and put on fire boil for awhile.

2. Add the stock fish and enough water to cook the soup.

3. Add the ponmo and dry fish 

4. Add the palmoil and let it boil for awhile.

5. pour in the mixed arshi and pepper inside and stir well.

6. Add the ogiri and mix it well. If the soup is too thick add more water

7. If you are okay with the texture of the soup, add the washed uziza and orha leaves.

8. Taste to check if the seasoning is to taste, if not add seasoning cube and salt to taste.

It is ready.

Note: I do not like to use cocoyam as my soup thickner, this is because if you are not very careful you can have lumps in your soup. I prefer to use Arshi.