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Healthier and Easier Nigerian Fried Rice Recipe Nigerian fried rice is one of the best exports out of Africa. It is perfectly okay to call this recipe West African fried rice because we generally cook fried the same way across West Africa – Nigeria, Ghana, Cameroon, Togo, Cotonou.

Nigerian Fried Rice Recipe with Baked Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Nkechi Ajaeroh, MPH
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 5 - 6 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Nigerian
  • Diet: Gluten Free


Easier, healthier, and irresistibly delicious Nigerian fried rice recipe. This fried rice recipe is gluten-free and dairy-free, and you can effortlessly make it vegan fried rice if you so wish by cooking the rice in vegetable broth instead of chicken broth. Packed with assorted nutritious veggies, this vegetable fried is a must-try! Here I served it with oven-baked chicken thigh, you can serve it with any choice of protein.



2 cups of rice

4 cups of chicken broth (I used homemade but you use store-bought chicken broth)

1 cup (fresh) mixed bell peppers

1 cup of chopped onions and garlic

2 cups of frozen mixed vegetables

12 teaspoons of seasoning powder or 2 seasoning cubes

1/4 teaspoon of salt (if needed)

2 teaspoons of ground curry (for color and flavor): add one in the broth just before adding rice & use the rest during the “frying.”

Salt & pepper to taste (as desired)

2 tablespoons of Olive oil

2 bare leaves (for boiling the rice)

Fresh Mint Leaves (optional; for garnishing)

Parsley (sliced; for garnishing)


  1. Wash and cut all the vegetables. Cover and set aside.
  2. In a clean pot, add the broth or stock, usually at a ratio of 1 cup of rice to 2 cups of broth. Also, add bare leaves and 1-2 teaspoons of curry.
  3. Add washed rice when the broth starts boiling. Usually, the broth is salted, so I do not add additional salt.
  4. Cook for about 20 – 25 minutes or until rice is more than halfway cooked (about 75% cooked) and all liquid absorbed (please see the video). Turn off and set the rice aside. I would normally cook the rice for about 25 minutes or so, depending on the quantity.
  5. Then in a clean pan, start by frying the vegetables and slowly adding rice to about one cup at a time. Do not overcrowd the pan—just bit by bit. To explain this: set a clean pan on the stove, add oil, then add onion/garlic as it heats up. Cook for 1 – 2 minutes, add bell peppers, cook another 2 minutes, and add mixed vegetables. Season with a little salt, curry, seasoning cube, or powder, and then add the already cooked rice—Fry to your desired consistency. Watch the video if you need more clarification.
  6. Taste and adjust, repeat to fry all the rice. Garnish with parsley and mint leaves. Serve warm with baked chicken thighs.


Avoid overcooking the rice. I always do 1-part rice to 2 parts broth. For instance, to cook one cup of rice, you will need two cups of broth. Sometimes, this may differ depending on the type of rice.

There is no need to add food coloring to this fried rice recipe; the curry, turmeric, and the vegetables make a great color combination.

Keep your eyes on the rice while it’s cooking.

There is no need to add salt if you used salted broth; you may need just a little salt while frying the rice and see what I mean from the video.

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