What it is
A soy-sauce version of fried rice, darker than Nigerian fried rice and made with soy or oyster sauce, spring onions, cabbage and sausage or shrimp instead of curry powder. It borrows its seasoning from Chinese cooking but is fried and seasoned to Nigerian taste.
Key ingredients
- Long grain rice
- Soy sauce
- Spring onions
- Cabbage
- Carrots
- Green peas
- Sausage, shrimp or chicken
- Garlic and ginger
- Sesame oil (optional)
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Eaten with a fork, served with fried chicken, beef or shrimp, and often with a peppered sauce on the side.
Cultural significance
This dish entered Nigerian home cooking through restaurants and imported sauces in Lagos and other cities, and is now a fixture of party trays and food delivery menus. Nigerian cooks treat it as a separate dish from Nigerian fried rice, and the two are often served side by side at the same event.
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