Fried Ofada Rice Recipe (No-Curry Version)


I decided to create a no-curry version of my popular fried ofada rice recipe because I noticed that curry powder gives the dish a totally different color, look and taste. The two recipes tastes really great but if I was asked to pick a favorite, I will pick the no-curry version which is what I am about to share with you. Don’t get me wrong, the curry version tastes as great but in my opinion, the no-curry version looks better and I am a very big fan of eating with the eyes first…you get my point right? This recipe is actually same recipe as the curry version, the only difference is the exemption of curry powder. To get the recipe for the curry version, kindly click on this link 

Okay, lets start.

Prep Time: 35mins. Cook time: 1hr 10mins. Yield: 6 servings. Level: Easy.


  • 2 cups ofada rice
  • 1 cup finely diced carrots or 2 medium carrots
  • 1/4 cup finely diced green bell pepper or 1 medium green bell pepper
  • 1/4 cup finely diced red bell pepper or 1 medium red bell pepper
  • 1/2 fresh green peas
  • 1/4 cup chopped spring onions
  • 1/4 cup sweet corn
  • 5 garlic cloves, minced
  • 1 inch root ginger, grated
  • 1 medium onion bulb, finely diced
  • 2 seasoning cubes
  • 1/2 tablespoon ground pepper
  • 1/2 teaspoon thyme
  • 2 table spoons light soy sauce
  • 2 table spoon oyster sauce
  • 1 table spoon sesame oil
  • 3 tablespoons olive oil
  • Salt to taste


  • Start by cooking the ofada rice. Heat up 4 cups of water in a medium pot. Pour rice into a mixing bowl and wash repeatedly until water runs clear.
  • Next add the rice into the pot of boiling water and leave to cook for about 10mins on medium heat. Do not cover your pot at this time.
  • After per-boiling, wash rice again thoroughly.
  • Add 2 cups of water to a pot and bring to a boil. Add washed rice and leave to cook till tender. Remember to leave your pot open to prevent sogginess. Add more water if required.
  • When rice is properly cooked, turn off heat and set aside.
  • Meanwhile, heat up olive oil in a wok or frying pan.
  • Add onions, sauté for 1 minute.
  • Next add minced garlic and ginger, sauté till fragrant. At this point, the aroma in your kitchen will be heavenly because of the sautéd garlic and ginger.
  • Next add green peas leave to cook for 2 minutes to soften it a bit.
  • Then add carrots, leave to cook for another minute.
  • Add oyster sauce, light soy sauce and sesame oil. Stir thoroughly to combine and leave to simmer for one minute.
  • Next add cooked rice and toss till it’s fully coated with the sauce. Add red bell pepper, stir again thoroughly to combine.
  • Afterwards, add seasoning cubes, thyme, sweet corn and spring onions. Taste for salt, if any is required add as desired.
  • Finally, add diced green bell pepper and stir one last time to combine.
  • Turn heat off and allow to sit for 5mins before serving.

You can enjoy this with any protein of your choice. I had some left over ofada sauce which had lots of tiny bits of meat in it and so I decided to use that; and of course some plantain kebabs to go with it. Yummy! Whatever you decide to use, make sure you enjoy the dish. Get the recipe to my Fried Ofada Sauce here


  • ify
    January 18, 2017 at 02:17

    Where can I find ofada rice in the US?

  • Winnie
    January 19, 2017 at 16:07

    Hello Ify, I really don’t know if they sell Ofada rice in the US because i am in Nigeria. But you can substitute Ofada rice with any type of brown rice. Thanks.

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