Best Fried Rice Recipe for Buffet in Nigeria
Welcome to the food section of my lifestyle blog
A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. A form of service à la française, buffets are offered at various places including hotels, restaurants, and many social events. Buffet restaurants normally offer all-you-can-eat food for a set price, but some measure prices by weight or by the number of dishes.
You can use this Fried Rice Recipe for any buffet party
No matter the recipe, Fried Rice can last for 48 hours without losing its taste; it goes bad very quickly. You can avoid this by spreading it to cool it then refrigerate immediately.
Otherwise, eat it once you finish preparing it. If you want to serve it at a Buffet party, please cook it very close to the serving time, if not, it will go bad! If refrigerated.
Fried rice is a spicy Nutritious meal one can use for a buffet or any small party; it is spicy, Nutritious, and super easy to prepare.
Here we’ll be giving you the Best Fried Rice Recipe you can use for your Buffet
- 3¾ cups (750g) long grain parboiled rice
- Vegetable Oil
- Chicken (whole chicken or chicken drumsticks)
- 100g cow liver
- 1 tablespoon Nigerian curry powder (NOT Indian Curry)
- ½ cup green beans
- 3 carrots
- Salt (to taste)
- 3 onions
- 3 stock/boullion cubes
- 1 tablespoon thyme
Before you cook
Read More: Different small Chops Recipe in Nigeria
- Wash and Cut the Vegetables: Wash all the vegetables to be used in cooking the fried rice. Scrape and cut the carrots into tiny cubes. Cut the green beans into small pieces of about 0.7cm long. Soak these 2 vegetables separately in hot water for about 5 minutes and drain. Cut 1 bulb of onion and Set aside.
- Prepare the liver and chicken:
- Cook the cow liver till done and cut into tiny pieces. To save time and energy, you can cook the liver with the chicken as I did in the video below.
- Cut the whole chicken into pieces and cook with the Knorr cubes, thyme, and 2 bulbs of onions (chopped). When done, grill in an oven or deep-fry with vegetable oil. This gives it a golden look which is more presentable especially when you are entertaining guests.
Method of Preparation
- Parboil the rice till half done; A well-parboiled rice ensures that the grains of the rice will not stick together when the rice is done. Rinse the parboiled rice with cold water and put in a sieve so all the water drains out.
- Pour the chicken stock into a sieve to remove all traces of onions, thyme etc used in cooking the chicken. Pour the stock into a pot and set to boil. Once the water boils, add the parboiled rice. Also, add 1 tablespoon of plain yellow curry powder, then add salt to taste. The plain yellow curry powder is merely for colouring so should not contain chilli.
- The water level should be slightly less than the level of the rice; at most it should be at the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked and that the rice is not over cooked. This is the quantity of water that will cook the rice and the grains will not stick together. Stir the contents; cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.
- Once the water has dried up, the rice should be cooked perfectly. Perfect fried rice is one that the grains are separated from one another, resistant to the bite but not hard.
- Now, transfer the rice to a casserole dish or another pot to help cool it down quickly. Again, this is essential to keep the grains from sticking to each other. If left in the original hot pot, the rice will continue to cook and eventually stick together.At this point, it is advisable to divide the vegetables into say 4, 5 or even 6 equal parts. The rice will be fried in batches so this number depends on the quantity of rice you can comfortably fry in the pan or pot. Also, divide the cooked rice and the diced cow liver into the same number of equal parts.
- Now pour a small amount of vegetable oil into a frying pan. This quantity of oil should be such that it would be absorbed by 1 part of the cooked rice and 1 part each of the vegetables. When the oil is hot, add 1 part of diced onions and stir for 10 seconds, followed by 1 part of diced cow liver, one part each of the diced vegetables, then 1 part of cooked rice.
- Add more salt if necessary; More curry powder may also be added at this stage if you need to touch upon the colour. Stir till all the ingredients have mixed well and transfer to a dry pot. Repeat this for the remaining batches of the ingredients.