What it is
Cooked rice tossed quickly over high heat with vegetables and a protein, so the vegetables stay crisp and the grains take on a slight char. Unlike jollof, the rice is cooked first and the frying is the final short step.
Key ingredients
- Cooked rice
- Bell peppers
- Onions
- Cabbage or green beans
- Chicken, beef or shrimp
- Vegetable oil
- Seasoning and spices
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Served hot straight from the pan as a main dish, on its own or with grilled meat or fish.
Cultural significance
Stir-frying is how many Nigerian households use leftover rice, and the method has become a staple of quick weekday cooking and of the vegetable-heavy plates favoured in city kitchens. It is a technique more than a fixed recipe, so the seasoning shifts between curry, soy sauce and plain pepper depending on the cook.
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