Nigerian fried Rice

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• Season the turkey with salt, chopped fresh pepper, curry powder, dried rosemary, cumin, ginger powder, garlic powder and seasoning cube (use preferred seasoning). Rub the spices in and cover to marinate for about 30 - 60 minutes.
• Cook the liver seasoned with salt onion powder, curry, ginger, fresh pepper, cumin, seasoning cube or any seasoning of your choice. Cook until done.
• After 60 minutes, arrange the marinated turkey on a lined baking pan and bake for 1 hour or until done (350 degrees F/ 178 degrees C).
• Parboil or soak rice in hot water for about 5 minutes. Then rinse until the water runs clear. Transfer rice to a pot/pan, add chicken/turkey stock (stock should be a little above the rice level), seasoning cube, bay leaves, curry and turmeric, stir and cover to cook until done.
• Slice and dice, onion, garlic, habanero peppers, ginger and cooked liver.
• In another pot/pan, heat up some olive oil or any vegetable oil of your choice. Add the cooked liver and saute for a few minutes when the oil is hot. Move the liver to one side of the pot, add and saute the garlic and ginger for a few minutes too. Then add the onions and peppers and saute everything together.
• Add salt, seasoning cubes, curry, turmeric, green peas, mixed veggies, saute to 1 - 2 minutes. Then add in the cooked rice and stir everything together to combine. Add 1/3 cup butter or margarine and let it melt into the rice. This gives the rice that glossy look. Remove from heat. The heat from the rice will continue to cook the veggies. 

Ingredients 

 4 cups long grain Rice  

Turkey  

Liver  

3 cups mixed Veggies 

1 cup Green Peas  

1 large Onion  

Habenero Pepper 

1/3 cup Butter  

Olive Oil (use any vegetable oil of your choice)  

Garlic (fresh and ground) 

Ginger (fresh and ground)  

Cumin  

Dried Rosemary  

Curry Powder  

Onion Powder 

Seasoning Cubes 

 Turmeric Powder   

2 Bay Leaves  

Salt