Nigerian Fried Rice with Chicken Livers and Prawns

Ingredients

• 350 g long-grain rice
• 250 g chicken livers
• 200 g raw king prawns, peeled
• 300 g frozen mixed vegetables
• 1 green pepper
• 1 onion
• 3 tsp curry powder
• 1 tsp dried thyme
• 1 chicken stock cube
• 4 tbsp vegetable oil
• 4 spring onions

Method

1. 1

   Rinse the rice and boil it in 1 litre water with 1 tsp curry powder, the thyme and the crumbled stock cube for 10-12 minutes until just tender. Drain, then spread it on a large tray so it steams dry and cools quickly; do not leave it sitting warm in the pan.

2. 2

   Trim any sinew from the chicken livers and cut into bite-size pieces. Heat 1 tbsp oil in a large wok or frying pan over a high heat and fry the livers with 1/2 tsp curry powder for 3-4 minutes until browned outside and no pink remains in the middle. Lift out.

3. 3

   Add another 1 tbsp oil and stir-fry the prawns for 2-3 minutes until pink all the way through. Lift out.

4. 4

   Add the remaining oil, the chopped onion and diced green pepper and fry for 3 minutes, then add the frozen mixed vegetables and cook for 3 minutes more.

5. 5

   Add the rice in two batches with the remaining curry powder, tossing over a high heat for 5 minutes until every grain is yellow and the rice is piping hot. Season with salt.

6. 6

   Return the livers and prawns, scatter over the sliced spring onions, toss for 1 minute and serve straight away. Cool any leftovers quickly and refrigerate.