Fragrant Nigerian-inspired fried rice is easy enough for a weeknight

By Christopher Kimball

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet.

Beef liver and an assortment of vegetables are classic ingredients, but in this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we opted for chicken thighs and fresh green beans.

Seeded, thinly-sliced jalapeño or Fresno chilies bring a pleasant heat, while curry powder adds depth, warmth and a golden hue.

Instead of using just-cooked rice, which results in a softer texture in the finished dish, we start with plain cooked rice that’s been chilled and dried, a process that allows the starches to recrystallize so the grains “fry” up light and fluffy. Fragrant basmati is especially good, but any variety of long-grain white rice works.

Fresh rice needs two hours minimum to chill adequately, but it can be prepared up to three