Fried rice is a delicious food prepared with rice and some other vegetables. I love making this kind of rice mostly on a Sunday evening. In fact it’s a special food for my mother in law.

Below are the recipe for making fried rice

400 g long grain rice
600 ml turkey
3 large carrot
1 handful peas and runner beans
2 large green pepper
2 onion bulb
3 tablespoonful curry powder
1 teaspoon ginger powder
3 glove of garlic
2/3 spoonful black pepper
3 cooking spoonful vegetable oil
3 stock cube (know chicken)
to taste salt
500 g Chicken/Turkey thighs or drumsticks(cooking the chicken)
1 teaspoon thyme
1 teaspoon curry
1 medium onion
1 glove garlic
1 small yellow pepper
1/2 ginger powder
2 seasoning cubes (knorr)


Add a little water and cook the chicken for 10 minutes. Then add more water and cook until done. The liquid left after cooking the chicken,is your stock. Pour the stock into a Strainer to remove tiny chicken bones and any other particles in it; then set the stock aside for later use.

Wash and place the cow liver in a pot, add seasoning cube and salt to taste; Cook the liver for 10minutes, then when cooled,cut into cubes and set aside. Liver can also be fried, before cutting into cubes

Wash all the vegetables. Dice the onion & set aside ; Peel the carrots & cut into small cubes. Remove the seeds of the green bell peppers & cut into small cubes. Place the carrots & green peas in boiling water for 5 minutes, strain out and place in a bowl of cold water, leave to cool in the water, then pour into a sieve and set aside.

This method is called blanching. It helps to par-boil the vegetables without cooking it through, thereby cutting down the stir-frying process. It also helps to preserve the vibrant color of the vegetables.

Place the reserved chicken stock into a large pot and bring to a boil. The stock should be at almost the same level as the rice, so that it dries up completely when the rice is done. You can add some water if the stock won’t be enough to cook the Rice.

As the stock begins to boil, add the parboiled rice, seasoning cubes(stock cubes), curry powder, garlic powder, onions and salt to taste.
Your rice is ready wen all the water is dried up.


  • It’s o.k to add a dash of cayenne pepper if you like some heat!
  • Don’t over boil your Rice before frying it, otherwise, you will end up with a soggy fried rice.
  • Fried rice is best enjoyed when the Veggies remain crunchy, so don’t overcook your veggies.
  • I used mixed veggies which consist of Carrots, Sweet Peas, Sweet Corn, and Green Beans. However, vegetables like sweet bell peppers can also be used.
  • In order to achieve that nice coveted crisp, you will need to turn up the heat to high during the frying process and stir continuously as you allow the rice to heat up.
  • I added pieces of beef liver in my fried Rice, a lot of people like this as well, but if you don’t want it you are free to leave it out, you will still enjoy the total goodness of the Fried Rice.
  • When making this Fried Rice, it is best to use Chicken stock or Turkey stock because of their mils taste. The beef stock should be avoided as it can overpower the taste of the fried rice.

It’s nice having this sumptuous fried rice with my family.

Women Times

The author Women Times

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