“Chop Chop, Chopsticks!” Get ready to swap your traditional wooden spoon for a pair of chopsticks as we dive into the art of making Chinese fried rice.
You might be thinking, “Abeg, which one be Chinese fried rice again? All no be rice?” But hold on, my Naija sisters, this journey promises to be exciting.
From the bustling streets of Guangzhou to our Naija kitchens, Chinese fried rice has travelled many miles. But fear not, preparing this dish is easier than trying to stop a Nigerian DJ from playing ‘ ZaZoo Zehh’.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
• Two tablespoons vegetable oil
• One finely chopped onion
• Two chopped green onions
• Salt to taste
• Two minced cloves garlic
• One chopped red bell pepper
• One cup of frozen thawed peas
• Three large eggs
• Two cups of long grain white rice
• Two tablespoons of soy sauce
• Two peeled and diced carrots
1. Much like prepping for an ‘owanbe’, you want to start by getting your rice ready. Cook the rice according to package instructions, then spread it out on a tray to cool and dry out a bit. This is not the time for ‘concoction rice’; each grain should stand out.
2. In a large pan or wok, heat 1 tablespoon of the oil. Add the onions, garlic, bell pepper, and carrots. Sauté then stir in the peas.
3. Push the veggies to one side of the pan. Crack the eggs into the other side and scramble them until they’re cooked. Yes, just like making ‘egg roll’ but without the rolling part. Mix the cooked eggs with the veggies in the pan.
4. Add the rice to the pan with the vegetables and eggs. Stir everything together.
5. Drizzle the soy sauce over the rice mixture. Mix well until the rice is evenly coated, like the way your powder perfectly sets on your face. Sprinkle with salt to taste.
6. Finally, serve your Chinese Fried Rice garnished with chopped green onions, and watch as your family lights up with joy, brighter than your highlighter under party lights!
Who says spaghetti is only for ‘Jollof’ and ‘Bolognese’? We’re about to take a detour to Mexico, bringing you a recipe that’ll make your kitchen feel like a vibrant ‘Fiesta’. Say ‘hola’ to the Mexican Spaghetti!
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 People
• 200g Spaghetti
• Salt to taste
• One diced large Onion
• Two cups of Tomato Sauce (Please, it’s not ‘stew’ o!)
• One teaspoon of Cumin
• One teaspoon Chili Powder (Ah, you thought Mexico didn’t know about spice?)
• One cup of Grated Cheese (The one that can melt, not ‘wara’)
• Two tablespoons of Olive Oil
• Two minced cloves of Garlic
1. As usual, boil water, throw some salt into it like you’re banishing ‘village people’, then add your spaghetti.
2. In another pot, heat up your olive oil. Then throw in your onions and garlic, and stir them like they’re a ‘gbedu’ that entered your body.
3. Toss in your cumin and chili powder. Stir it well, let the spices mix and mingle like guests at an ‘Owambe’.
4. Add your tomato sauce to the pot. Let it cook till it’s as sweet as ‘dodo’ that fell into stew.
5. When your sauce is ready (it should taste like a little piece of Mexico by now), add your already cooked spaghetti. Stir everything until the spaghetti is wearing the sauce like ‘aso ebi’.
6. Sprinkle your cheese on top of the spaghetti just before you serve it. Cover the pot for a bit and let the cheese melt into gooey deliciousness.
7. Serve and enjoy!