Fried Rice
Nigerian-style fried rice with mixed vegetables, liver, and shrimp. A staple at parties and celebrations alongside Jollof.
Quantities scale with serving size. Live prices update with the latest Mile 12 wholesale data.
Fried Rice
| Ingredient | Qty | Unit price | Cost | Source |
|---|---|---|---|---|
| Rice (long grain) | 2 kg | ₦1,240/kg | ₦2,480 | 📊 Live |
| Mixed vegetables (carrots, peas, green beans) | 500 g | ₦3,000/kg | ₦1,500 | Est. |
| Liver | 300 g | ₦6,667/kg | ₦2,000 | Est. |
| Shrimp (dried crayfish) | 100 g | ₦8,000/kg | ₦800 | Est. |
| Onions | 300 g | ₦1,000/kg | ₦300 | 📊 Live |
| Vegetable oil | 200 ml | ₦4,000/litres | ₦800 | Est. |
| Seasoning cubes | 4 pieces | ₦50/pieces | ₦200 | Est. |
| Curry powder | 2 tablespoons | ₦100/tablespoons | ₦200 | Est. |
| Thyme | 1 tablespoons | ₦100/tablespoons | ₦100 | Est. |
| Eggs | 3 pieces | ₦180/pieces | ₦540 | 📊 Live |
| Soy sauce | 2 tablespoons | ₦150/tablespoons | ₦300 | Est. |
Compare with other meals
Monthly food budget estimate
If you cook this dish 3× per week for 5 people:
📝 Cook's notes
Fried rice is jollof's more expensive sibling — the party rice you cook when the budget stretches a little further. Where jollof leans on a cheap tomato base, fried rice is carried by its vegetables and add-ins: carrots, green beans, sweet corn, green pepper, liver and sometimes shrimp, each of which pushes the cost up. That is why a plate of fried rice almost always sits above the same plate of jollof, and why the two share a plate at parties rather than compete.
The technique is different too. The rice is parboiled and drained dry — often cooked in a light curry-and-thyme stock for colour and scent — then stir-fried quickly with the vegetables so they keep their crunch and colour rather than stewing soft. Diced liver or gizzard, fried separately and folded in at the end, is the classic Nigerian touch. Keeping the heat high and the rice slightly underdone before frying is the trick to avoiding a soggy pot.
On value, fried rice rewards buying vegetables in season and in bulk, since they are the swing cost. A big batch scales well for a crowd and the per-plate price eases as you cook more, but it will never be as cheap as plain rice and stew — the vegetables and protein are the whole point. For a celebration, that premium is exactly why it earns its place beside the jollof.