This is a bit similar to the conventional Nigerian fried rice but healthier. I came up with this recipe because I wanted to come up with a chemical free and healthier version.
- Rice (2 cups/ 1/2 Derica tin)
- 2 tablespoons of Turmeric
- 2 cooking spoons Coconut oil
- 1 big boiled corn
- Organic red kidney beans
- Onions ( the round white or reddish type)
- Spring onions
- The two types of green peas
- Green pepper
- Red scotch bonnet peppers
- Red bell peppers
I started by seasoning the liver with salt, moringa, crayfish, ginger and garlic. While I was waiting for the liver absorb the seasoning flavour, I chopped the spring onions, green peas (the longer one), I sliced the tomatoes, red bell peppers and onions and diced the green pepper, red chilli peppers and carrots.
After that, I boiled the liver and removed it. When it was soft then I added the bell peppers, turmeric, onions and coconut oil to the boiling stock water. I washed the rice and added it before proceeding to remove the corn from the cob.
It is actually easy as it sounds, most of the hard work is in the slicing and chopping and dicing of the vegetables. I boiled the red kidney beans for about 30 minutes and the rice was ready after 40 minutes. I mixed and steamed all the vegetables for about 3 minutes ( minus the cucumber, tomatoes and some onions).
After that, I mixed everything with the rice and served it. It was almost like the conventional fried rice but because of the coconut oil, it had coconut flavour (hence the unusual name I gave it). And the turmeric made it “yellower” than the conventional fried rice.