Nigerian Fried Rice (With Video)

Ingrédients

• 2.500 grams Turkey wings and legs
• 1/2 small Onion (chopped)
• Thumb sized Ginger
• 3 Garlic cloves (smashed)
• 2 teaspoons Salt
• 2 teaspoons Knorr Cubes or 2 whole cubes
• 1 tablespoon Curry
• Few sprigs Fresh thyme or 1 tablespoon dried thyme
• 1 cup Water
• 500 grams boneless Turkey thighs
• 1/4 teaspoon salt
• 1/2 teaspoon Bouillon cube
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 2 medium carrot
• 1 medium green bell pepper
• 8 Green beans
• 3 Green onions
• 1/4 cup Peas ((I use frozen peas))
• 1/4 cup Sweet corn ((canned))
• 1 Yellow habanero
• 1/2 teaspoon Chicken seasoning
• 1/4 teaspoon Salt
• 1 teaspoon White pepper
• 4 cups Rice ( (800g))
• 2 1/2 cup Meat stock
• 1 1/2 cup Water
• 1/2 teaspoon Salt
• 1 teaspoon Curry powder
• 1/2 teaspoon White pepper

Préparation

1. 1

   --- Prepare and Boil the Turkey ---

2. 2

   Place the cut up turkey or chicken in a large pot.

3. 3

   Season with crushed chicken cubes, salt, thyme, curry powder, chopped onion, ginger, and smashed garlic cloves.

4. 4

   Cover and cook on low heat without adding water. (See Note 1)

5. 5

   After steaming, add water to the pot, increase the heat, and continue cooking for about 15 minutes.

6. 6

   When the turkey is almost cooked, remove it from the pot and set it aside.

7. 7

   Strain the stock to remove any broken bones or large pieces of ginger.

8. 8

   Heat up some oil in a pot/pan

9. 9

   Add the cooked turkey (do not overcrowd the pan)

10. 10

    Fry the turkey until golden brown.

11. 11

    Transfer the fried turkey to a stainer or plate lined with a paper towel.

12. 12

    --- Prepare the Turkey Chunks ---

13. 13

    Remove the bones and skin from fresh turkey thighs.

14. 14

    Cut the boneless turkey thighs into small bite-sized pieces.

15. 15

    Season the chunks with salt, bouillon cube, garlic powder, onion powder, and pepper.

16. 16

    Mix well to coat evenly, then set aside to marinate while preparing other ingredients.

17. 17

    --- Cook the Rice ---

18. 18

    Rinse the rice under running water until the water runs clear to remove excess starch. Drain thoroughly.

19. 19

    Add the washed rice to the pot with the turkey stock.

20. 20

    Add water, salt, curry powder, and white pepper. Mix well, then cover to cook for about 20 minutes or until the rice is tender.

21. 21

    Once cooked, Mix with a spoon to release the steam so the rice doesn’t continue steaming at the bottom. (See Note 2)

22. 22

    --- Prepare the Vegetables and Fry the Turkey Chunks ---

23. 23

    Dice the carrot, green bell pepper, and green beans into small pieces. Slice the green onions. Drain the sweet corn and thaw the frozen peas.

24. 24

    Heat a small amount of oil in a large wok or pan.

25. 25

    Add the marinated turkey chunks and fry in batches until slightly browned. Remove from the pan and set aside.

26. 26

    Add more oil to the pan if needed.

27. 27

    Stir-fry the white parts of the green onions until fragrant.

28. 28

    Add the diced green beans and carrots, stir-frying for about 3 minutes until they begin to soften.

29. 29

    Add the habanero for heat, then stir in the peas and sweet corn. Continue to stir-fry for another few minutes.

30. 30

    Add the diced green bell pepper and stir-fry briefly to retain its crunch.

31. 31

    Season the vegetables with chicken seasoning, salt, and white pepper. Mix well.

32. 32

    --- Combine and Stir-Fry ---

33. 33

    Add the cooked rice to the pan.

34. 34

    Add the fried turkey chunks.

35. 35

    Stir-fry for a few minutes, stirring constantly to avoid burning. (See Note 3)

36. 36

    After about 5 minutes, remove from heat and serve hot.