Before now, I never could have imagined that something else could be done with ofada rice apart from the usual way of eating it plainly with Ofada sauce. I am sure most people know fried rice as a staple and popular dish but what many don’t know is that you can actually use Ofada Rice (Nigerian brown rice) to prepare a healthier version of fried rice. I gave it a try and boy! was I blown away by the outcome. I know a lot of people complain about the smell of the rice but I have come to realize that it only smells when you are parboiling it and somehow the smell disappears afterwards. The different colors of the vegetables amplifies the look of this dish…from the orange color of the carrots, to the bright yellow color of the sweet corn; and let’s not forget the spring onions and bell pepper that gives this dish a touch of green, and the flashy color of the red bell peppers. Then the brown strips on the rice complements all the beautiful colors of the vegetables! I so believe that God intended for us to have colorful meals that is why he created our vegetables in different colors…I bet you agree with me. LOL. One of the reasons I love this recipe is the choice of rice used as it is a healthy substitute for the white rice popularly used in creating fried rice. Ofada rice contains no starch, it is very affordable and easily accessible.
Prep Time: 35mins.
Cook time: 1hr 10mins.
Yield: 6 servings.
- 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
- 1 tablepoon curry powder
- 2 table spoons light soy sauce
- 2 table spoon oyster sauce
- 1 table spoon sesame oil
- 3 tablespoons olive oil
- Salt to taste
I always like to begin by laying out all my ingredients.
- 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.
- 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, curry powder, 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 http://zeeliciousfoods.com/ofada-sauce-recipe/