How to cook Chicken liver died rice

Chicken Liver Fried Rice


Once upon a time, fried rice wasn’t fried rice without liver… well, not chicken livers but beef liver (from cows). Those black, fried dry cubes of chopped beef liver seemed to be a permanent fixture in most Nigerian fried rice dishes many years ago such that a plate of fried rice seemed incomplete without liver. To me at the time, something wasn’t quite right about a plate of fried rice without liver in it! I am still wondering at what point vegetable fried rice became mainstream in Naija. Something tells me it was at the onset of the fast food and quick service restaurant revolution….

Meanwhile, i just found out about the Nigerian Blog Awards so Nwanne’m, if you enjoy this blog, kindly take a moment please, from your extremely busy schedule and click here to vote  Eating Nigerian (eatingnigerian.com) as Best Food Blog (Category 10 for the food and food writing), Best New Blog (Category 15 for this new blog which was established in October 2014) and Best Photography Blog (Category 19 for my food photography). Thank you so much, very much appreciated 🙂

Now back to fried rice 🙂 . This chicken liver fried rice has liver written and plastered over every grain of rice! I vex cook am like that! Lol! It is different and delicious, a liver lovers delight which i am so happily one 🙂 . I also don’t get to eat liver often so what say you to if you go eat am, eat am well? Lol! Plus liver works so well in fried rice.

Once you have your rice cooked firm and cooled, chicken liver cleaned by removing any sinew or greenish bits so you have no bitter tasting part on them and then prepping all the vegetables, its pretty much a breeze to put together once all that is done. Having all your items prepped and in place helps make your cooking easier.

So if you love liver like i do or you are just looking for a delicious Nigerian fried rice recipe like no other. Try this! And please let me know how it turns out when you do…. Thanks a bunch!

Here goes the print ready recipe. Enjoy!

Chicken Liver Fried Rice

Serves: 10

Ingredients

• 750 grams Rice (One heaped derica cup)
• 1 Kg Chicken Livers (Separated into halves while discarding any sinew on greenish bits on the livers as this will cause them to taste bitter)
• 2 pieces of Ginger (About 90 grams unpeeled) (Peeled and minced)
• 6 Garlic Cloves (Peeled and minced)
• One medium Green Pepper (Deseeded and chopped finely)
• 4 medium carrots (Peeled and chopped)
• 1 medium Onion (Peeled and finely chopped)
• 12 Green Beans (Topped and tailed by trimming both ends of each beans)
• 200 mls Vegetable Oil
• 3 tsp Salt
• 6 Stock Cubes (Weighing approx. 4 grams each)
• 2 tsp Curry Powder
• 1 tsp ground dry Chili Pepper
• 5 Cabbage Leaves (Shredded)
• 150 grams Peas
• 250 grams Sweetcorn
• 15 Spring Onion Leaves

Instructions

1. Boil rice in a large saucepan of water with some salt until cooked but al dente (that is, still firm to the bite) then drain and immediately refresh the cooked rice by running cold water over the rice until cool, This is to stop the rice from cooking any further. Drain well.
2. Meanwhile, prepare the sauce by adding 100 mls of the vegetable oil in a frying pan on medium high heat. Add the chopped onions, carrots and half of the ginger and garlic and stir fry for about 8 minutes then add the green pepper, green beans, 1 tsp salt and 2 crushed stock cubes, cooking for an additional 5 minutes.then take off the heat.
3. Add the remaining 100 mls vegetable oil to a large saucepan and place on high heat. Mix chicken livers with the other half of the ginger and garlic, 4 crushed stock cubes, 1 tsp salt and the curry then add the chicken livers into the saucepan and cook until chicken livers are cooked and brown all over. Stir in cooled cooked rice adding 11/2 tsp salt, dry chili pepper and the fried vegetables. Allow to heat through completely, stirring occasionally until rice is piping hot. Taste and adjust seasoning then stir in shredded cabbage leaves, peas, sweetcorn and spring onions. Take off the heat and serve hot.