Nigerian Fried Rice with Vegetables and Beef Liver

Ingredients and method

Ingredients

• 4 US cups cooked, promptly chilled long-grain parboiled rice, kept refrigerated and used within 24 hours; preferably cooked in low-sodium chicken stock
• 8 ounces raw beef liver (225 grams), trimmed and cut into slices about 1/2 inch thick
• 3 tablespoons neutral vegetable oil, divided
• 1/2 US cup finely diced onion
• 1/2 US cup carrot cut into 1/4-inch cubes
• 1/2 US cup fresh green beans cut into short pieces
• 1/2 US cup frozen peas, thawed in the refrigerator and drained
• 1/2 US cup sweetcorn kernels, thawed in the refrigerator if frozen, or well-drained if canned
• 2 teaspoons mild yellow curry powder, preferably a Nigerian-style blend
• 1/2 teaspoon dried thyme
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon chicken bouillon powder, optional; check the salt and allergen label
• 1/4 teaspoon fine salt for the liver, plus more only after tasting the finished rice
• 1/4 teaspoon ground black pepper

Method

1. Begin with four cups of cooked rice that was chilled promptly and has been refrigerated for no more than 24 hours. Keep it cold while preparing the other ingredients. Loosen clumps gently with a fork just before frying. Have a large heavy skillet or wok, a clean tray, a spatula and an instant-read food thermometer ready.
2. Pat the liver dry with paper towels and season with the measured salt and black pepper. Keep its raw juices, board and utensils away from the vegetables and cooked rice. Heat 1 tablespoon oil in the skillet over medium-high heat. Add the liver slices in one layer and cook, turning, until the center of the thickest slice reaches 160°F; insert the thermometer from the side. Lower the heat if the outside darkens too quickly.
3. Transfer the cooked liver to a clean plate. Once cool enough to handle, dice it into small cubes with a clean knife. Divide the liver, rice, vegetables, onion, ginger, curry powder, thyme and optional bouillon into two equal portions. Each portion will be fried separately so the pan can stay hot.
4. If there are burned bits in the skillet, remove them before continuing. Heat 1 tablespoon of the remaining oil over medium-high heat. Add one portion of onion, carrot and green beans. Stir-fry until the onion softens and the vegetables lose their raw hardness but retain some bite, beginning to check after about 3 minutes.
5. Add one portion of ginger, curry powder and thyme and stir briefly until fragrant. Add one portion each of peas, corn, optional bouillon and cooked liver. Stir until the vegetables are hot and surface moisture has evaporated; cook frozen vegetables according to their package instructions if they require longer.
6. Add one portion of cold rice. Toss and turn it gently, spreading it across the pan between turns, until the grains separate, the seasoning is evenly distributed and the mixture reaches 165°F throughout. This may take several minutes. Use enough heat to keep a steady sizzle without scorching the spices; do not pour in extra stock to speed it up.
7. Taste and adjust salt. Serve the first batch promptly, then cook the second with the last tablespoon of oil and remaining ingredients. This frying step reheats chilled rice; prepare only what you will eat and do not cool it for another reheating.