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 days in advance and kept refrigerated. To chill the rice, fluff with a fork, then spread on the baking sheet. Let cool, then cover and refrigerate until cold. 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 fried rice great depth of flavor. Serve sprinkled with scallion greens and additional sliced chili.
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