How To Make Stir-Fried Palm oil Rice

I consider the Palm oil rice more delicious than Jollof rice. I know to you it may sound crazy to say that. But with Palm oil rice, the time frame for cooking is way easier than the regular Jollof rice.

This recipe, though Palm oil worthy, is a little different from the everyday Palm oil rice. It is a little similar to the Nigerian fried rice and it just fascinates me how similar but different our recipes are.

Ingredients

3 and half cups of rice

4 cups meat stock or water

1 small onion(cut into wedges)

2 plum tomatoes(cut into little pieces)

1 sliced habanero pepper

1 small garlic clove(crushed into a paste)

1 cup mixed vegetables(optional)

1 and half cup washed and cooked snails(if raw, steam with salt, bouillon, 1 habanero pepper and garlic

1 handful basil(sliced)

4 table spoons palm oil (add more oil if you want)

1 and half cups raw shrimp

1 smoked fish

Half cup chopped and sautéed liver(cook, cut into little pieces and sauté in oil until golden brown but not burnt)

1 tablespoon of Cameroon pepper

bouillon

salt to taste

Cooking instructions

Wash the rice and cook with meat stock. when the rice is aldente, spread on to a pan to cool down or simply place the pan into the fridge to quicken the process.

Heat oil, add the onions and cook until translucent. Add the garlic and cook until the garlic is fragrant.

Add the tomatoes, pepper and snails. Cook until the tomatoes have rendered. Season; then add the vegetables, liver and shrimp. Cook for another 3 minutes so the veggies are cooked and still crunchy and the shrimp is pink.

Add the rice in little increments into the sauce and just keep stir frying on high heat until the sauce has very well coated the rice. add the Cameroon pepper and enjoy.