Freshly cooked rice is delightfully tender and fragrant, but not the best choice for fried rice due to its soft, moist texture. In this Nigerian-inspired curried meal-in-a-skillet, we use plain, chilled cooked rice so the grains “fry” up light and fluffy.
The recipe, from our newest cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” seasons the rice with curry powder, dried thyme and a handful of aromatics. Beef liver and an assortment of vegetables are classic ingredients, but we opted for chicken thighs and green beans.
We start by seasoning the chicken thighs with salt, pepper and curry powder, then sauté them in hot oil until evenly browned. The chicken then is pushed to the side, and an aromatic mixture of scallion whites and fresh ginger is added, along with green beans, jalapeño chilies, thyme and more curry powder.
Once the green beans are bright green, the cooked, chilled rice is added and the pan is deglazed with chicken broth. Don’t be afraid to really scrape up the browned bits from the surface of the skillet after you’ve added the broth. The caramelization gives the rice great depth. Fragrant basmati is especially good, but any type of long-grain white rice works.