an expository essay on fried rice

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Essay on How to Prepare Jollof Rice and Chicken

Introduction

Ingredients:.

• 2 cups of long-grain rice
• 1 kg of chicken pieces (thighs, drumsticks, or a whole chicken)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 tomatoes, blended or finely chopped
• 2 tablespoons of tomato paste
• 1 teaspoon of thyme
• 1 teaspoon of curry powder
• 1 teaspoon of paprika
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1 scotch bonnet pepper (optional, for heat)
• 2 cups of chicken broth
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
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• Rinse the chicken pieces under cold water and pat them dry with paper towels.
• Season the chicken with salt, pepper, and half of the minced garlic.
• In a large skillet or pot, heat the vegetable oil over medium-high heat.
• Add the chicken pieces to the pot and cook until they are browned on all sides. Remove the chicken from the pot and set it aside.
• In the same pot, add the chopped onion, minced garlic, and bell peppers.
• Sauté the vegetables until they are soft and fragrant, usually for about 5 minutes.
• Add the blended or finely chopped tomatoes, tomato paste, and the scotch bonnet pepper (if using). Stir well to combine.
• Add the rice to the pot and stir it with the vegetables to coat it evenly.
• Sprinkle in the thyme, curry powder, paprika, dried thyme, and dried rosemary. Season with salt and pepper to taste.
• Pour in the chicken broth and bring the mixture to a boil.
• Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and has absorbed the liquid.
• Gently place the browned chicken pieces on top of the rice.
• Cover the pot again and continue to cook on low heat for another 15-20 minutes or until the chicken is fully cooked and tender.
• Occasionally check the pot to ensure the rice does not stick to the bottom. If needed, add a little more broth or water to prevent burning.
• Remove the pot from the heat and let it rest for a few minutes.
• Fluff the rice with a fork, mixing in the chicken and vegetables.
• Serve the jollof rice and chicken hot, garnished with fresh herbs if desired.

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How to Cook Nigerian Fried Rice

Last Updated: June 5, 2024 Fact Checked

This article was co-authored by JoAnna Minneci and by wikiHow staff writer, Amber Crain . JoAnna Minneci is a retired Professional Chef based in the Nashville, Tennessee area. With 18 years of experience, Chef JoAnna specialized in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 362,308 times.

If you enjoy the flavor of traditional Nigerian cuisine, give Nigerian fried rice a try! Parboil the rice for a few minutes before you cook it in chicken stock. Then, fry the mixed vegetables in seasonings, stir the cooked rice into the vegetables, and fry the mixture for about 5 minutes. Serve the fried rice immediately for the best flavor and texture.

Ingredients

• 2 cups (356 g) of parboiled basmati, jasmine, or white rice
• 1/2 cup (118 ml) of chicken or turkey stock
• Vegetable oil
• 1 onion (diced)
• 1 cup (128 g) of diced mixed vegetables
• 1 cup (128 g) of cubed beef liver (optional)
• 1/2 teaspoon (2.5 g) of thyme
• 1 teaspoon (5 g) of Nigerian or Jamaican curry powder
• 1 stock cube
• Salt (to taste)
• Chopped scallions to garnish

Makes 5 servings

Making the Rice

• Traditionally, Nigerian fried rice is made with parboiled long grain rice. [2] X Research source
• The recipe calls for 2 cups (356 g) of parboiled rice. 1 cup (178 g) of dry rice makes about 2 cups (356 g) of cooked rice.

• In traditional Nigerian recipes, rice is always cooked in meat stock (unlike the rice in Chinese fried rice, which is cooked in plain water).
• If you prefer, use beef or vegetable stock instead.
• Take the rice of the heat and fluff it with a fork after 5 minutes.

Frying the Veggies and Rice

• For an authentic Nigerian flavor, saute 1 cup (128 g) of cubed beef liver with the veggies. [12] X Research source
• You can use frozen mixed vegetables straight from the bag while they're still frozen. If you prefer, chop and dice your own mixed vegetables. Try a mix of carrots, corn, green beans, and peas.
• If the vegetables stick to the skillet, add 1 teaspoon (5 ml) of cooking oil.
• Turn off the heat and serve the fried rice immediately for the best flavor. [15] X Research source
• Put any leftovers in an airtight container and refrigerate it for 5-7 days.

Shopping List and Recipe

Community Q&A

Things You'll Need

• Measuring cups and spoons
• Knife and cutting board
• Large skillet or wok
• Fine mesh strainer
• Saucepan with lid
• Airtight container

You Might Also Like

• ↑ https://cheflolaskitchen.com/nigerian-fried-rice-recipe/
• ↑ https://www.mydiasporakitchen.com/authentic-nigerian-fried-rice/
• ↑ https://www.allnigerianrecipes.com/howto/parboil-jollof-white-rice/
• ↑ https://chopbellehfull.com/2021/02/24/nigerian-fried-rice/
• ↑ https://www.africanbites.com/nigerian-fried-rice-2/

About This Article

If you want to make Nigerian fried rice, parboil the rice for 5 minutes, drain some of the water from the pot, and simmer for a further 3 minutes. Saute the onion for 7-8 minutes, then add the ground crayfish and cook for 1 minute. Next, stir in the diced vegetables, Nigerian curry powder, ground pepper, and stock cubes before frying the mixture for 2-5 minutes. To finish, mix the rice into the vegetables, fry for 2 minutes, and add the smoked prawns. For tips on what to serve your fried rice with and how to garnish it, read on! Did this summary help you? Yes No

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New longread on teenage Dems (Prez debate pre-read!), Lisbon, & recs

Eating portugal's version of fried rice.

Hi from Lisbon! More on that in a sec.

First, a big new story. I’ve spent about thirteen months trying to answer one of the major questions of this exhausting election year: Will teens and twentysomethings come out to the polls and stick with Biden and the Dems?! (+ Can they tolerate reelecting so, so many gerontocrats? What about the genocide in Palestine and the eco-apocalypse?)

Thanks for reading TKTKETK! Subscribe for free to receive new posts and support my work.

I hope that this piece makes you laugh and sigh and cry: https://www.newyorker.com/news/the-political-scene/do-the-democrats-have-a-gen-z-problem . Read it before or after the debate tonight, and enjoy the gorgeous photos by Jared Soares .

And here’s a short essay on an artist I admire greatly, Käthe Kollwitz: https://www.newyorker.com/culture/the-art-world/kathe-kollwitzs-raw-scrapes . (Don’t miss her MOMA show, if you’re anywhere near NYC in the next month.)

Okay, so Lisbon! I’m working and doing some tourism on the sidelines of the Disquiet literary program ( Pessoa , ofc). A coworker had told me that the city gets overrun with photo-snapping late-night partiers in June (true), but I’ve managed to take in the city’s literature, dried fish, steep hills, and very good public transit anyway.

Look at this incredible sidewalk tile:

And these tasty market finds and old pastel facades (note the flags):

My small-fish/mollusk exception to vegetarianism serves me well here. Sardines! I guess cod is a piggybacking exception: it’s impossible not to eat bacalhau in infinite forms. A new favorite is Bacalhau à Brás , which is essentially a cod gratin/fried rice. More confirmation that I love every region’s throw-it-together/leftovery food (congee, chilaquiles, migas, etc.).

Some other sundry recommendations:

I went to a reading the other night by the Angolan-Portuguese poet Ana Paula Tavares . She rocks. Check out these English translations of her work.

More from Lusophone Angola: the bangin band Duo Ouro Negro .

Friends with newish books out! Get Rachel Somerstein’s Invisible Labor , on the craziness of the C-section; Audrea Lim’s Free the Land , on how we’ve commoditized the Earth’s earth; and Sarah Burgoyne’s Mechanophilia , with Vi Khi Nao, a poetics of pi.

If you need a junky but fun TV show, watch “The Gentleman” on Netflix. Yes, I’m a sucker for the British aristocracy… (By the way, I hated/could not get through the movie “Hit Man.” Why do people like it?!)

A few magazine pieces of note: Yasmin El Rifae, in Lux ( subscribe! ), on a practitioner of anti-Zionist poetical activism ; Ian Parker on Kanye West’s architecture of doom ; Kyle Paoletta on the art/farce of covering our strange political rituals .

My interview with Amal Toman of the Palestinian Journalists’ Syndicate , who recently managed to escape Gaza with her mother and children, will be published soon in Lux magazine. Keep an eye out for that.

I’ll be sort of bicoastal starting July. See you here or there, and let me know where and how you are.

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While there are probably more than a million ways to cook a chicken—see all the tomes devoted to chicken cookery lining bookstore shelves—in actuality, most of us only use a few on a regular basis. Our choices are usually based on familiarity and personal preference, though sometimes what's trending can pique our interest enough to get us to try something new. I, for one, am a sucker for chicken recipes with good visuals on Instagram. They motivate me to seek out unfamiliar flavor combinations and textures, learn new cooking techniques, and look at old tried-and-true recipes in a different light.

This is how I've approached curating this collection of seriously good chicken recipes. There are familiar favorites like Southern fried and barbecue chicken (but done in an air fryer) and a spicy fried chicken sandwich with a Korean twist. We offer different methods of cooking a classic Moroccan chicken m'qualli (without the traditional tagine) and a more flavorful Indian butter chicken. There's even chicken soup to nourish your body and soul, made with whole little chickens stuffed with sticky rice and aromatics instead of shredded chicken and vegetables. So what are you waiting for? You just might discover new must-haves to add to your chicken-recipe repertoire.

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These days, who doesn't have an air fryer? While it offers quick and easy ways to cook your favorite foods with less fat, getting just the right texture and mouthfeel of say, traditional Southern fried chicken, can be a challenge. We took on that assignment and cracked the code with a buttermilk-pickle brine and a well-seasoned dredge that produces a fantastically juicy chicken full of the crisp craggy bits we'd expect in down-home Southern fried chicken.

Air-Fryer BBQ Chicken

An air fryer also comes in handy when the weather doesn't permit outdoor grilling or when you simply want barbecue chicken without having to fire up the grill. This recipe only takes five minutes of prep and cooks up in about 20 minutes—great for busy weeknights. The key is to space out the chicken to allow for even airflow and wait until the chicken is cooked halfway before smothering it in a sweet and tangy barbecue sauce to ensure a light, pleasant char.

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A popular roadside specialty in Jamaica, pan chicken doesn't get nearly as much attention as its better-known cousin, jerk chicken. That's a shame, because pan chicken is a staple of Jamaican food culture and the ultimate fast food. In our version, the chicken is rubbed throughout and under the skin with a mix of scallions, ginger, garlic, Scotch bonnet pepper, and thyme, then grilled over smoky coals to charred perfection. Serve it with plenty of ketchup, Scotch sauce, and slices of Jamaican bread.

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If chicken soup feeds the body and soul, then samgyetang takes chicken soup to a whole other level. Instead of shreds of chicken swimming in broth, this Korean iteration features whole small birds stuffed with sticky rice and aromatic goodies like ginseng, chestnuts, ginkgo nuts, sweet jujubes, and garlic. While it's traditionally eaten during sweltering Korean summers to "fight heat with heat," making you feel cooler and restoring your strength, samgyetang can also warm your bones in chilly weather.

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Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is another super popular restaurant favorite that's just as easy to make at home. It starts with making a broth that's a classic Japanese sweet-and-savory combination of  dashi , soy sauce, dry sake, and sugar simmered with sliced onion. Pieces of boneless, skinless chicken thighs are then added in and cooked through. Beaten eggs, carefully streamed over the simmering chicken, bind everything together in a soft scramble that's piled over bowls of steamed rice and topped with scallions and an optional raw egg yolk.

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Hawaiian Huli Huli Grilled Chicken Wings

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What's game day or a party without wings? Instead of the usual Buffalo variety, try these grilled wings glazed with an easy-to-make sweet, sticky, smoky, tangy Hawaiian marinade.

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5 Festive Recipes for a Juneteenth Feast

Make one, or make them all. Just make them yours.

By Millie Peartree

On Kiva Williams’s Juneteenth table, pops of red — barbecue ribs and watermelon, a symbol of freedom — share the table with hot dogs, burgers, potato salad and baked beans. Sometimes, foods from her past, like fried fish and spaghetti, and coleslaw, “my favorite meal from back home” in Tennessee, also make an appearance.

For Ms. Williams, who runs the Fun Foodie Mama blog, the celebration is a relatively small one, and recent. Ms. Williams, 44, didn’t grow up celebrating Juneteenth — she’d learned about the holiday from her parents, but didn’t celebrate.

But, “as I grew older and had a family of my own, I wanted to be intentional with my kids on celebrating,” she said, adding that she hopes to pass down the celebration, its recipes and cooking traditions to her children. She and her family attend local festivals, spend time learning about the holiday and, of course, gather around a meal.

Red foods are customary for Juneteenth , the annual commemoration of the freeing of the last enslaved Africans in Galveston, Texas, two and a half years after the signing of the Emancipation Proclamation. The scarlet hue symbolizes ingenuity and resilience while in bondage. It’s been three years since Juneteenth became a national holiday, and people are carving out their own traditions.

The daughter of Congolese parents who grew up in Paris, Karen Tshimanga, 37, of Harlem, started celebrating Juneteenth in 2020, after the George Floyd protests.

She honors the holiday in a number of ways: eating, dancing, laughing, volunteering. And when it comes to food, she celebrates with friends at a potluck, the table set with food from different parts of the world.

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What's up with the rice portions?

I don't get it....when it's a pasta dish there's almost too much pasta for 2 people...but when it's a rice dish, there's barely enough rice to cover the bottom of a bowl.... they're both the cheapest ingredients/fillers.... Why is the rice portion so skimpy?

What are 3 sub topics for an expository essay on healthy food?

The Benifits of Healthy foods, The cost of the foods, and Whats in the foods

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