How to make Nigerian Fried Rice | step by step | for beginners | Best Fried rice

 

This is how to make the easiest Nigerian Fried Rice from start to finish Very easy and detailed. INGREDIENTS * chicken (2kg)

* 3 chicken cubes

* 2 tspn salt

* 1 & 1/2 tspn curry powder

* 1 & 1/2 tspn thyme

* 1 big size Onions

* 1 tablespoon ginger/garlic paste (could be

minced or grated)

* 2 small scotch Bonnet pepper (optional) * 3 cups rice (I used maharani basmati rice)

* 2 cups chicken stock

* 1 cup water

* 1 tspn seasoning powder

* 1 teaspoon curry powder

* 1 teaspoon salt

Veggies

* 1 bunch Scallions (spring onion)

* 3 medium size Carrot (diced)

* 1 red bell pepper

* 1 green bell pepper

* 1 cup Green peas/beans

* 1/2 cup Sweetcorn season with

* 1 teaspoon salt,seasoning powder, white

pepper, curry & thyme EXTRA PROTEIN chicken breast

season with salt, seasoning, paprika, onion

powder Liver

seasoned with salt, seasoning cube, onions You can double or divide the ingredients

depending on the quantity you are making. Also let me know if you have any question or

need clarity on any of the Recipe 😍🤗

________________________________________________

Lemon Pound Cake

Ingredient

For the glaze

1/2 tsp salt

3 tbsp fresh lemon juice

2 tbsp water

85g sugar

50g flour

120g plain flour

1 tbsp finely-grated lemon zest

300g sugar

5 large eggs, almost at room temperature

80g sour cream (full-fat)

1 1/2 tsp vanilla extract

220g unsalted butter, just cooler than room temperature

Method

1) Preheat the oven to 160°C and grease a 9-x-5-inch loaf pan.

2) Beat the butter, sugar and lemon zest using electric beaters or a mixer
fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly whisk the eggs with
a fork and add this to the batter in a few additions, scraping down the
bowl in between. Stir the sour cream and vanilla together and beat this
into the batter.

3) In a separate bowl, sift the plain and cake flours and the salt and add
this to the batter, mixing until fully incorporated, scraping to the bottom
of the bowl to ensure this. Scrape the batter into the prepared pan and
tap it a few times to make it level and allow any air bubbles to escape.
Bake the cake for 65 to 70 minutes, until a tester inserted in the centre
of the cake comes out clean. Remove the cake from the oven and
prepare the glaze while the cake is still warm.

4) For the glaze, heat the lemon juice water and sugar in a small
saucepan over medium heat until the sugar has dissolved. Poke holes
in the warm pound cake using a bamboo skewer and brush the warm
glaze over the cake. Let the cake cool completely in the pan (the glaze
will set once the cake is cool) before removing to serve.

5) The cake will keep well wrapped and unrefrigerated for up to 3 days.