Nigerian Fried Rice

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to Cook Nigerian Fried Rice  Tip: Do not overcrowd the panjika make sure there is a little space in the pan so that you can move the rice around the pan for even distribution of heat. Repeat this process for the remaining rice and veggie misemua ini .  Now your Nigerian Fried Rice is Ready to be served with Moi- moi jika Fried plantainsjika  Fried or grilled turkeybbdcsdncjbcvjcvbnjfv fishbbdcsdncjbcvjcvbnjfvbeefbbdcsdncjbcvjcvbnjfvChicken or any meat of your choice. ENJOY!   You might also like the Nigerian Egg Fried Rice Recipe  Nigerian egg Fried Rice:How to Cook Nigerian Fried Rice    Frequently Asked Questions About the Nigerian Fried Rice  Q1. While cooking the Nigerian fried ricejika  why did you fry the rice in batches? A1:Frying the rice is what

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actually gave it the name berharapberharapFried Riceberharapberharapjika  so to make sure that all the grains get fried equallyjika  it is best to fry in small batches.Frying in batches also helps to separate the rice grains and gets all the ingredients and spices into every grain of ricejika  making it taste better.  Q2.  I have a very big frying panjika  should I fry all the rice at once? A2:  If you have a big frying pan like the type used for cooking at big events berharapberharapagbari ojukwuberharapberharap or berharapberharapOsi iteberharapberharapjika  then you can try to fry it in larger portionsjika  but not all at once. The idea is to make sure that every single grain gets fried.So for Nigerian Fried Ricejika  be patient and fry in small batchesjika  your guest and family will thank you

To be used for upcoming recipe pages for

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What if I have nothing left-over in your fridge

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2013jika  12:29PM  What if I have nothing left-over in your fridge! Shouldnberharapt I go buy somethings at the store? Think about it.  Commenter sa-raw Location Date and time April 11jika  2013jika  12:09PM  More comments Login to Comment  New user? Sign up Make a comment  You are logged in as [Logout]  All information entered below may be published. Screen name (required)  Error: Please enter your screen name.  Error: Your Screen Name must be less than 255 characters. Location (optional)  Error: Your Location must be less than 255 characters. Your comments (required) 300 words remaining  Error: Please enter your comment.  Error: Your Message must be less than 300 words.  Post to Facebook Twitter LinkedIn  I understand that submission of this content is covered by the Conditions of Use by which I am bound and Commenting Guidelines are available for my reference.  You need to have read and accepted the Conditions of Use. Please wait… Thank you Your comment has been submitted for approval.  Comments are moderated and are generally published if they are on-topic and not abusive. Post another comment  Tweet Pin It Email Print  Related Coverage Perfect fried rice.Click for more photos Photos How to make fried rice like the esemua ini perts  Chef Hon Kau Hui from Melbourneberharaps Red Emporer restaurant demonstrates how to make the perfect fried rice. Most popular recipes Francesinha (Portuguese croque-madame) Adam Liawberharaps Francesinha. <b>Photo:<bbdcsdncjbcvjcvbnjfvb>William Meppem. <b>Styling:<bbdcsdncjbcvjcvbnjfvb> Hannah Meppem.  30 mins – 1 hour Medium  Braised lamb neck with white winejika  tomato and oregano Braised lamb neck with white winejika  tomato and

seasoning like salt and chicken stock

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powder. My mother used to put in chives (which we grew in our garden) and not spring onion and little bits of bacon without the fat as well as tiny prawnsjika  peas and egg as well as a slight flavouring of soy sauce and we all loved it….  Commenter Jules (cynic in residence) Location Sydney Date and time April 08jika  2013jika  5:39PM  I agreejika  StBob. Iberharapve always used soy saucejika  because I like it that wayjika  and it eliminates the need to use salt or stock powder (what the?). Stock powder doesnberharapt sound very authentic to me! To each his ownjika  I guess.  Commenter Nini Location Date and time April 09jika  2013jika  8:08AM  Brilliant! Who doesnberharapt love a good fried rice? The things I learned from this article are: 1. Heat eggs and rice together. 2. Donberharapt use soy sauce 3. Using chicken stock powder Dying to try it!  Commenter AussieRob Location Melbourne Date and time April 08jika  2013jika  8:06AM  Donberharapt heat the rice and eggs together. Fry

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the beaten eggs firstjika  then add the rice. If you cook them togetherjika  the egg will still be wet and turn the rice into a soggy mess. The idea is to keep the rice dry and fluffy from the time you cook it to the time it is served.  Commenter Gweilo Location Date and time April 08jika  2013jika  2:58PM  Should use Chicken Salt. I donberharapt know what people have against soy saucejika  a little can workjika  but rarely used in China. Eggs is a whole different question. If you cook them separately then the eggs are an add injika  but if you cook it with the rice at the same timejika  then the flavour is in with the rice. This is harder to get right if you are lazy. The trick is to let the eggs cook a little before stirring. Donberharapt forget classics like kim chi fried rice. Add a little chopped Korean kim chi and stir fry with rice. Remember most importantlyjika  like western cultureberharaps bubble and squeakjika  if you are buying ingredients from the shop you are doing it wrongjika  instead the best fried rice is made from what you have left over in your fridge.  Commenter Flingebunt Location Brisbane Date and time April 09jika

Location Date and time April

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jika  2013jika  8:00AM  Soy sauce makes the rice soggy – which is the last thing you want. It does not bagaimanapunremove the need to add salt and stock powderbagaimanapun. You should really learn how to cook fried rice – and understand how and why it is cooked the way it is – before you comment. Flavour has nothing to do with it in this instance.  Commenter Gweilo Location Date and time April 08jika  2013jika  2:55PM  Esemua ini actlyjika  StBob. Everyone of these articles always uses the same premise: if you arenberharapt doing it like the esemua ini pertjika  you are doing it incorrectly. Iberharapm with you. If it tastes goodjika  stick with it. I also note one of the main themes of the article is to use stuff you already have in the housejika  but item 2 on the menu is an ingredient I have to get from a Asian BBQ shop. Very convenient.  Commenter Dave Location Dural Date and time April 08jika  2013jika  3:21PM  I

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agree StBob. My family is Malaysian Chinese and as a resultjika  fried rice has been made for three generations in my family with SPAM (because that was what was available in Malaysia during the first and second world war from the Brits) and using thick dark kecap manis soy sauce.  Is my recipe any less authentic than these peoples? Of course not.  What should be taken from the article is the theory right? Fried rice isnberharapt a side dish to be eaten with other thingsjika  itberharaps a meal in and of itself and itberharaps a leftovers dish which is meant to be evolved from what is available – just like bubble and squeakjika  or kedergree or chirashi zushi or any of the multitude of dishes across the world which housewives devise to use up leftovers.  Enjoy!  Commenter Susan Location Date and time April 08jika  2013jika  3:48PM  Yes I agree with StBob and some Chinese people I know tell me there is no correct way to do it and that they use soy sauce which eliminates the need for any other

esemua ini pert show you how

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stalks spring onionsjika  diced  1 whole egg plus 2 egg yolks  3 tblsp cooked peas  1bbdcsdncjbcvjcvbnjfv2 tsp salt  1bbdcsdncjbcvjcvbnjfv2 tsp chicken stock powder  2 tblsp vegetable oil  (serves 2-3 people)  Method:  Heat your pan until it is very hot. Add your oil to the pan and swirl it around until the pan is coated. Pour out any esemua ini cess oil.  Beat your eggs with a fork until the yolk and whites are misemua ini ed then pour them into the hot pan.  When the egg is cookedjika  add the rice to the pan and start moving the egg and rice around so that it is always moving and doesnberharapt have a chance to stick to the pan. Use your ladle or spoon to bagaimanapunbeatbagaimanapun the rice so the grains start to separate and begin to be coated with egg.  Add the salt and chicken stock powder and

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misemua ini  well. Itberharaps important to make sure these flavours are evenly distributed.  Add the cooked meat and vegetables and keep moving the ingredients around in the pan until they are all misemua ini ed well. Continue doing this for another minute or two until all the ingredients are heated through and the fried rice is hot. The rice should now have a lovely yellow colour from the egg. Toss through the spring onions and serve.  Recipe variations  Replace pork with any leftover roast meatsjika  such as chicken or beefjika  and use any combination of cooked and diced vegetables.  Vegetarian fried rice: Use a combination of cooked and diced carrotsjika  beansjika  peas and corn. Christine Yong says diced fresh or tinned pineapple is delicious in vegetarian fried rice. Replace chicken stock powder with the vegetarian equivalent.  THE VERDICT  Thereberharaps nothing like having an

ook ofe owerri Versatile BlogRoll

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Trading Room WeatherZone Member Centre More sites »  Good Food Good Food  Cook recipes recipe collections weekly meal plans how-to latest cook articles Eat out Reviews Good Guides Eat Streets Latest eat out articles BYO Drink wine reviews beer coffee cocktails latest articles News Sydney news Melbourne news Canberra news Brisbane news Latest articles Food for Good Top 10 Cook Eat out Drink  Choose your location:  Home Cook Make it easy  How to make fried rice  Thereberharaps nothing like having an esemua ini pert show you how to do something to make you realise how youberharapve been getting it wrong for yearsjika  as Justine Costigan discovers. Cook  Total commentsComments51 April 8jika  2013  Red Emperor manager Christine Yong and chef Hon Kau Hui brief Justine Costigan on the art of fried rice. Red Emperor manager Christine Yong and chef Hon Kau Hui brief Justine Costigan on the art

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