African, Nigerian, Party food, Rice

Fried Rice

Hello everyone. How are you all doing today?
Its been a while since I have blogged. I promise its not down to neglect. 😉 

Today’s recipe is not a new one. Its very common at parties and all kinds of occasions. Jollof rice seems to be what people get upset when it’s finished, for me it’s fried rice.

I love it duly because of the shrimps and kidney. Hehehe thats my reason. What’s yours? Comment below and let’s have a chat. 

Ok now that we have that bit sorted lets get started shall we 🙂 


  • 3 cups of rice 
  • 2 large pack of King prawns 
  • Sweet Peas 
  • Green beans
  • Greenpepper 
  • Sweet corn 
  • Kidney 
  • Carrots 
  •  Large onions 
  • Curry 
  • Thyme 
  • Black pepper 
  • White pepper 
  • Stock ( start with 1 1/2 cup measuring cup. I will explain more in the method section) 


  •  large pot 
  • 1 medium sized saucepan
  •  Wooden spoon 

 Prep time : 15 minutes 

Cooking time : 1 hour : 25 minutes (cooking simultaneously) 

Total time : 1 hour : 40 minutes 

Method :
Wash the rice thoroughly to get rid of excess starch

Wash and clean the kidney. 

Remove the excess fat and cut into medium sizes. Set aside 

Next in the large pot. Pour in the first cup of stock and 2 cups of water. Then add the rice. Stir it well with the wooden spoon so that the stock covers the rice. Seal the pot with foil paper and then finally place the pot lid on it. Cook for 25 minutes on reduced heat. (Lowest heat is better) Or else it will burn at the bottom.


Duchess O Tip*the foil paper helps to generate more heat. It allows even distribution of heat and lets every part cool exactly the same way* 

In a small sauce pan, boil the kidney with a few sliced onions ( I like onions it always gives a wonderful aroma and taste) Boil for 25 minutes. 

After 25 minutes, check on the rice. The water should have dried up. (Do not Stir it at this stage.) 

Add half of the remaining stock, do not pour it in the middle, pour it using a circular motion. It will ensure all the rice is well covered. Reduce with the heat further and then close it with the foil and lid. 

Continue cooking for another 15 minutes.

Finally add the last cup of stock. The reason for this is the type of rice people use. I don’t have control over that, that’s why I have advise the use of stock this way. So that you don’t end up with soggy rice. As most people may not need the last cup.


Remove the kidney from the pot. (You will notice a cling film like substance covering the kidney,do not be alarmed.) 

Drain the stock from the cooked kidney and then wash the kidney to remove any residue. 

Cut the cooked kidney into small bite sizes and then set aside. Then proceed to cut up your vegetables in preparation for the sauce. 

By now the second stage of the rice should be cooked. Use the wooden spoon to turn it, just to ensure the bottom part is not burnt. Remove from the heat and keep warm

For the sauce. Fry the remaining chopped onions in a deep frying pan or sauce pan. Fry until its almost brown. ( This is what will determine the tastiness of your fried rice. ) 

 Next add the kidney and fry. (You need to be careful as frying kidney may cause a splatter) so stand back and stir occasionally so as not to let it stick to the bottom. (Fry for 10 minutes)

Next add the king prawns. And Continue frying for 3 minutes. Keep stirring.


Then add all the seasonings. Reduce the heat and let it simmer for 12minutes.

After 12 minutes, check on the sauce and then add the vegetables. Simmer closely for 3 minutes (not more than please except you want a really soggy vegetable) remove from the heat and then set aside


Back to the rice, place it back on the burner, with the wooden spoon, partition each side (see picture below) and then add a spoonful of the sauce. Do this until all the partition has been filled with the sauce.



Turn the sides gently so as to Incorporate the sauce into the rice (this is to avoid having sparse ingredients in some places.


Once done, cover the lid and simmer for 10 minutes.

After 10 minutes, remove the rice from the burner and set aside to cool down.

It is ready to be served. 

(I will tell you a secret) I didn’t allow mine ,o cool off before I grabbed a plate! Lol. 😉

I am sure you will not want to wait either. ☺️

I served mine with peri peri chicken.

Thats it, you are done.

Now enjoy your well deserved meal and oh by the way, do not forget to share this meal with your household. We wouldn’t want to deny them of your culinary skills now would we ;);) 

That’s it from me today. 

 Pictures Below 

 Love Duchess O


















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© Duchess O Kitchen and (2013). Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Duchess O Kitchen and with appropriate and specific direction to the original content.
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