Dem don dey use another seasoning to color aside curry.., some use lasor fried rice spice but e too dey green, the rice go come be like wetin dey perform photosynthesis

marhez43:
Please.at my age i dont knw how to cook fried rice somebodi shuld help me please
23yrs cant cuk fried rice abeg help me

pm me lol

I prefer my eba and combined okra soup with orisirisi inside the soup

Ok

Olam09:


Do you want me to screenshot this picture from the site you downloaded it from.. why living a fake life?

Oga! read Well again

KUKUNASE JUICE

For taste and colour - Curry/tumeric
Also for taste - Chicken Broth

Mercychen:


Nope it doesn't affect it. In fact it makes it taste better because tumeric is curry. It is one of the ingredients used in making curry. So, it serves as curry for me as I don't need curry again and a little goes a long way.

Thanks but this is not my rice. Just used it to show you what my fried rice looks like.

Lalasticlala please let's know what others use to achieve their fried rice color. At least some tips for the Easter menu menu .

Hope you are good in bed just like the way you described your food.

your type.. I eat your food and bed you good.

The only fried rice I trust is my best friend fried rice and my mum fried rice

Proudlynaija:
1. What is the secret of that enticing light greenish color of Nigerian fried rice?
2. Which is best for frying the vegetables, butter or vegetable oil?

Picture source: cookpad.com/ng

blend spring onions, green ata rodo and green bell pepper and add to the raw rice before you cook.

Proudlynaija:
1. What is the secret of that enticing light greenish color of Nigerian fried rice?
2. Which is best for frying the vegetables, butter or vegetable oil?

Picture source: cookpad.com/ng

Larson fried rice,,add taste and makes it look yummy

foodlums in d building!

marhez43:
Please.at my age i dont knw how to cook fried rice somebodi shuld help me please
23yrs cant cuk fried rice abeg help me

Send a PM make I help you out

Hi, ProudlyNaija, Mercychen, and Pocohantas.

I have a question. Kindly give your opinion and answers. Thanks

I want to stop cooking with artificial seasoners (Maggi, knorr and co). I want to know any natural seasoning mixture to use.

Maybe a blend or mix of several herbs and natural flavors. I'd be very grateful for specific directions, pointers, or even complete recipe and steps.

Thanks!

P.S: I heard sea salt is heathier than the common table salt we use. Is that true?

Proudlynaija:
1. What is the secret of that enticing light greenish color of Nigerian fried rice?
2. Which is best for frying the vegetables, butter or vegetable oil?

Picture source: cookpad.com/ng

This colored jollof rice you people are calling fried rice is blasphemous.

Mercychen:
First and foremost, I don't like my fried rice looking this color. I like that rich high lemon color and I achieve this by using Tumeric.

I also don't like frying my vegies because it makes them too soft and soggy, melting into the rice. I like them crunchy and fresh so its the last thing I add to my rice after the rice is done. I just add and cover to simmer with heat of the rice a few mins, then bring it down. That way, everything stays popping.

Attached is a picture of the color of my fried rice any day.

Excuse me, that's not fried rice. That's semi-jollof rice.
Proudlynaija, the greenish spring onion & green beans are the ones that changes the food colour to light lemon green. And you can use vegetable or butter oil. All join nothing spoil. If you wan do finishing, extract plenty coconut water & add to it. The more the coconut water, the less the real water, salt & Maggi you ll use cos you v to feel that coconut flavour in the rice. It's the best type of rice ever.
The basic fried rice ingredients are
1. Green beans
2. Sweet corn
3. Liver
4. Spring onions
5. Coconut water (though if you use this, it can also be called coconut rice)
6. Oil.
If you know any, add.

Olam09:


Do you want me to screenshot this picture from the site you downloaded it from.. why living a fake life?

Read again. The person only said that is her own colour anyday (giving the picture to show the colour). I didn't see where she said it was her rice.

alexvic12:
Hi, ProudlyNaija, Mercychen, and Pocohantas.

I have a question. Kindly give your opinion and answers. Thanks

I want to stop cooking with artificial seasoners (Maggi, knorr and co). I want to know any natural seasoning mixture to use.

Maybe a blend or mix of several herbs and natural flavors. I'd be very grateful for specific directions, pointers, or even complete recipe and steps.

Thanks!

P.S: I heard sea salt is heathier than the common table salt we use. Is that true?

Mixture of several herbs like Fresh thyme, fresh rosemary, parsley, oregano, tarragon, dill, chives, garlic, basil, curry leaves and so many more

For spices there are numerous: coriander, fennel seeds, fenugreek seeds, star anise, anise seeds, cardamom, ginger, black peppercorn, cumin, nutmeg, and many more

✨✨✨ ☺️☺️☺️

Mercychen:
First and foremost, I don't like my fried rice looking this color. I like that rich high lemon color and I achieve this by using Tumeric.

I also don't like frying my vegies because it makes them too soft and soggy, melting into the rice. I like them crunchy and fresh so its the last thing I add to my rice after the rice is done. I just add and cover to simmer with heat of the rice a few mins, then bring it down. That way, everything stays popping.

Attached is a picture of the color of my fried rice any day.

How do you achieve the color with tumeric

Proudlynaija:
1. What is the secret of that enticing light greenish color of Nigerian fried rice?
2. Which is best for frying the vegetables, butter or vegetable oil?

Picture source: cookpad.com/ng

This is how I get my rice colored like and tasting like fried rice in 4 easy steps

1. Pre- parboil the rice for like 5 minutes in hot water to get out the starch

2. Parboil with Fresh green peas and a mix of blended green bell pepper (the big ones) , fresh “black” pepper , (i.e like the regular small red pepper but the green ones) with some curry in chicken stock. This will give it the fried rice color , even before you fry the rice. By this time the rice is 80% cooked.

3. In the following order , in vegetable oil, fry a mix of onions, diced liver, carrots, green beans, green pepper, spring onions (all diced) and some sweet corn, seasoned with salt, knorr chicken cubes, thyme (or rosemary leaves) and some extra curry.

4. Stir fry (not boil ) the parboiled (almost cooked) rice into the mix until everything is evenly mixed- on low heat (That’s why it’s called fried rice, and this is way it lasts longer). Do this for about 5-10 minutes until you are satisfied with the outcome.

All the best. Thank me later.

Mercychen:
First and foremost, I don't like my fried rice looking this color. I like that rich high lemon color and I achieve this by using Tumeric.

I also don't like frying my vegies because it makes them too soft and soggy, melting into the rice. I like them crunchy and fresh so its the last thing I add to my rice after the rice is done. I just add and cover to simmer with heat of the rice a few mins, then bring it down. That way, everything stays popping.

Attached is a picture of the color of my fried rice any day.

Too much color....less is more

Proudlynaija:
1. What is the secret of that enticing light greenish color of Nigerian fried rice?
2. Which is best for frying the vegetables, butter or vegetable oil?

Picture source: cookpad.com/ng

Op i love fried rice with a light hue as yours

...modidfied.
1. The quantitity of either Ducros curry, Tiger curry or Tumeric you use in saucing your meat, goes a long way to determine the hue you'll get ( some people don't use any of the above seasoning, but rely on only the natural colouring from the veggies)

2.I prefer groundnutoil for frying the veggies. I use butter when the rice is almost done by spreading a liitle on top of the rice and covering the pot without stirring, then leave for about 7 mins on low heat...I do stir when the water is completely dried, i don't like sticky fried rice
* Fried rice must not be overcooked
*That your Chicken is dope, looks deep fried and not dry
*Weekend serenade loading...

Olam09:


Do you want me to screenshot this picture from the site you downloaded it from.. why living a fake life?

Abeg, no com disgrace my girl here. She is a Chef if you don't know. She cooks well, a mouth watering delicacies in you don't know. She is a Topical Biafran igbo woman; hardcore!

doscar:



Mixture of several herbs like Fresh thyme, fresh rosemary, parsley, oregano, tarragon, dill, chives, garlic, basil, curry leaves and so many more

For spices there are numerous: coriander, fennel seeds, fenugreek seeds, star anise, anise seeds, cardamom, ginger, black peppercorn, cumin, nutmeg, and many more

Alexvic12

Here's a good array of options to choose from.

You can get most of these from big stores or malams that sell fried rice ingredients.

Elizmife:




How do you achieve the color with tumeric

Get the powder tumeric.
Add a little to the boiling rice. Voila!

Remember, a little goes a long way.

Golan007:


Where's the chicken or turkey?

My friend, edit that picture.

Not my pics.

phemmyfour:
Too much color....less is more

phemmyfour:
Too much color....less is more

Talk true. If they place both rice before you, which one would you naturally go for?

Anyways that's tumeric for you. Reason you need only just tiny bit to color it. I guess this person used too much.

Curry and your green vegetables gives that light green color.. unripe green hot pepper, little from the green part of ur spring onion, peas, green pepper n green beans.
Frying the veg's it depends on what taste I wish to achieve, None is better than the other.

marhez43:
Please.at my age i dont knw how to cook fried rice somebodi shuld help me please
23yrs cant cuk fried rice abeg help me

let's get married and I'll teach you for free

Proudlynaija:
1. What is the secret of that enticing light greenish color of Nigerian fried rice?
2. Which is best for frying the vegetables, butter or vegetable oil?

Picture source: cookpad.com/ng

use Amawonda fried rice spicy

Mercychen:


Alexvic12

Here's a good array of options to choose from.

You can get most of these from big stores or malams that sell fried rice ingredients.

@Alexvic12
A good stock is the base of any sauce, soup and stews. Best way to get flavorful stock is to use bones of the proteins: meat, veal, duck, chicken, fish, quail...the bones are very flavorful! With this flavorful stock, in combined with your mixed herbs and spices then you don't possibly need stock cubes.

Mind you the stock I am talking about is not your regular stock.