Meal Prep: Nigerian Fried Rice with Pork Chops
A hearty dinner meal prep featuring seasoned pork chops, colorful Nigerian fried rice with chicken liver, and savory sautéed cabbage and carrots.
A good meal prep should give you something to look forward to at lunchtime and dinnertime. That's the idea behind my Lunch + Dinner Duo series, where I prepare two different meals to make the week a little easier. For this dinner edition, I'm pairing seasoned pork chops with Nigerian fried rice and sautéed cabbage and carrots.
The pork chops are marinated in a flavorful blend of pickled jalapeño juice, Worcestershire sauce, soy sauce, and seasonings before being seared in a hot skillet and finished in the oven. Searing gives the chops a beautifully browned exterior, while finishing them in the oven helps cook the center evenly. The trick is not to overcook them. Pork chops can dry out quickly, so I recommend using an instant-read thermometer rather than relying entirely on cooking time. A good-quality cut with some marbling also makes a difference.
Nigerian fried rice is a popular West African dish made with long-grain rice, mixed vegetables, and a distinctive blend of seasonings, including curry and thyme. Unlike some other styles of fried rice, which are often prepared by stir-frying cooked rice and vegetables together, Nigerian fried rice is commonly cooked with seasoned stock or liquid, aromatics, and vegetables. Beef liver is a familiar addition that brings a savory depth to the dish. I used chicken liver in this version because I enjoy its milder flavor and softer texture, but beef liver works just as well. You can also leave the liver out if you prefer.
To round out the meal, I added sautéed cabbage and carrots. The vegetables bring a little sweetness and freshness to the plate, balancing the richness of the pork and the seasoned rice. It's a simple side, but it makes the meal feel complete.
This dinner is the companion to my Pan-Seared Salmon with Creamy Pepper Sauce Pasta, the lunch edition of this Lunch + Dinner Duo series. Together, they give you two different meals to prepare ahead and enjoy throughout the week!
Nigerian Fried Rice with Pork Chops
Seasoned pork chops seared until golden and finished in the oven, served with Nigerian-inspired fried rice with chicken liver and vegetables, plus sautéed cabbage and carrots.
Ingredients
- 4 large, thick-cut pork chops
- ¼ cup pickled jalapeño juice
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2–4 tbsp olive oil
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tbsp all-purpose grilled meat seasoning (shishanyama)
- 1 tsp onion powder
- 1 tsp garlic powder
- Olive oil or ghee for searing
- 2 cups long-grain white rice, rinsed
- 9 oz chicken liver, cooked and pan-fried
- ½ medium onion, diced
- 2 cloves garlic, minced
- ½ diced red bell pepper, diced
- ½ cup frozen carrots and peas
- ½ cup frozen corn
- 2½ cups water or unsalted chicken stock
- 1½ tsp curry powder
- 1 tsp dried thyme or oregano
- 1 tsp chicken bouillon powder
- 1 tsp rice spice seasoning
- ½ tsp black pepper
- 1 tbsp olive oil or butter
- Seasoned flour, for coating the liver
- 1 bag shredded coleslaw mix (cabbage and carrots)
- - ½ onion, sliced or diced
- - 1 tbsp ghee
- - Chicken bouillon powder, to taste
- - 1–2 bay leaves
- - Black pepper, to taste
- - Coarse salt, to taste
- - A splash of water, as needed
Instructions
- #### 1. Marinate the pork chops
- Combine the pickled jalapeño juice, soy sauce, Worcestershire sauce, olive oil, salt, black pepper, cumin, shishanyama seasoning, and onion powder. Coat the pork chops in the marinade, cover, and refrigerate for 30–60 minutes. Brining beforehand is optional, but it can be worthwhile if you want additional moisture and seasoning throughout the meat.
- #### 2. Prepare the cabbage
- Melt the ghee in a large skillet over medium heat. Add the onion and cook until softened. Add the coleslaw mix and toss to combine. Season with chicken bouillon, black pepper, and coarse salt, then add the bay leaves and a splash of water. Cover and cook until the cabbage and carrots are tender, stirring occasionally. Adjust the seasoning to taste. Remove the bay leaves before serving.
- #### 3. Prepare the chicken liver
- Trim the chicken liver and cut it into manageable, similarly sized pieces. Pat dry, then lightly coat in seasoned flour. Heat olive oil in a skillet over medium heat and pan-fry the liver until browned and cooked through. Check that the thickest pieces reach an internal temperature of 165°F. Set aside.
- #### 4. Cook the Nigerian fried rice
- Heat olive oil in a large pot over medium heat. Add the onion and bell peppers and sauté until softened. Add the garlic, if using, followed by the curry powder, thyme, chicken bouillon, rice spice seasoning, and black pepper. Stir to combine.
- Add the rinsed rice and stir to coat it in the seasonings. Pour in the water or stock and bring to a boil. Cover, reduce the heat to low, and cook until the rice is partially tender and most of the liquid has been absorbed.
- Add the frozen carrots, peas, and corn. Fold them into the rice, cover, and continue cooking on low until the rice is tender and the vegetables are heated through. Avoid adding extra liquid unless the rice genuinely needs it. Once cooked, turn off the heat and allow the rice to rest, covered, for a few minutes.
- Fold in the cooked chicken liver near the end, distributing it throughout the rice.
- #### 5. Sear the pork chops
- Remove the pork chops from the marinade and allow excess marinade to drip off. Heat a little olive oil in an oven-safe skillet over medium-high heat. Sear the chops on both sides until nicely browned. Work in batches if necessary so the skillet isn't overcrowded.
- #### 6. Finish the pork chops in the oven
- Transfer the skillet to a preheated 400°F oven. Begin checking the internal temperature after approximately 8–10 minutes, particularly if the chops are thick. Cooking time will vary depending on their thickness and how much they cooked during searing. Remove them when the center reaches 145°F, then let them rest for at least 3 minutes before serving. Avoid leaving them in the oven longer than necessary, as pork chops can dry out quickly.
- #### 7. Assemble and serve
- Divide the Nigerian fried rice and sautéed cabbage among four meal-prep containers. Add a pork chop to each container, arranging it at an angle if needed to make room for all three components. Allow the food to cool appropriately before covering and refrigerating.
Notes
**Choosing your pork chops:** A good-quality, evenly thick cut makes a difference. Look for chops with some marbling and avoid very thin cuts if you plan to sear and finish them in the oven. Thick chops are forgiving in some ways, but they still need careful temperature monitoring.
**Brining and marinating:** Brining is optional, but it can help with moisture retention. The jalapeño juice, Worcestershire sauce, and soy sauce in this marinade add flavor and seasoning. Even a short 30-minute marinade is useful, although longer marinating gives the flavors more time to develop.
**Don't overcook the pork:** The 400°F oven finish is intended to bring the center of the chops to temperature after searing. Start checking early rather than automatically leaving them in for 12 minutes. An instant-read thermometer is the most reliable way to avoid dry pork.
**Beef liver or chicken liver?** Beef liver is a common choice for Nigerian fried rice. Chicken liver is a good alternative if you prefer its milder flavor and softer texture. Both can be used, provided they are cooked thoroughly before being added to the rice.
**Adjust the vegetables:** Frozen mixed vegetables make this rice convenient for meal prep. Add them toward the end of cooking so they heat through without releasing too much moisture into the rice.
**Storage:** Refrigerate the pork chops, rice, and cabbage in airtight containers within 2 hours of cooking. Store for up to 3–4 days in the refrigerator. Reheat leftovers until they reach 165°F. For longer storage, freeze portions in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
**Reheating:** Add a small splash of water to the rice before reheating to help loosen the grains. Reheat the pork gently to help prevent it from drying out. The cabbage can be reheated alongside the other components.
Peri-Peri Chicken Livers with Onion Gravy
Chicken livers were one of the first foods that made me feel connected to both comfort and culture. My earliest memories of them go back to childhood, when my mother would cook the livers and giblets from a whole chicken and serve them alongside eggs, toast, baked beans, and a rich onion gravy. It was the kind of breakfast that stayed with you. Hearty, deeply flavorful, and surprisingly comforting.
Years later, I was delighted to find chicken livers on the menu at Nando's. Their peri-peri livers immediately transported me back to my mother's kitchen table. Although the flavors were different, the feeling was the same. There was something familiar about that combination of tender livers, onions, spice, and sauce.
My appreciation for liver deepened even further during a period when I struggled with anemia. What started as a practical way to increase my iron intake quickly became something I genuinely looked forward to eating. Chicken liver is one of the most nutrient-dense foods available, packed with iron, vitamin B12, vitamin A, folate, selenium, and high-quality protein. It's often described as nature's multivitamin, but unlike most healthy foods, it also happens to be incredibly satisfying when prepared well.
That is something many people miss about liver. It often gets a bad reputation from being overcooked. When treated properly, chicken livers are tender, rich, and full of flavor. They absorb spices beautifully and pair particularly well with ingredients like onions, garlic, tomatoes, and chili.
Across Southern Africa, chicken livers are far more than a forgotten ingredient. They're a staple found in home kitchens, roadside eateries, and restaurant menus alike. They're often simmered in richly seasoned sauces and served with bread, pap, or sadza. This tradition eventually found a wider audience through chains like Nando's, whose peri-peri chicken livers introduced many people around the world to a dish that Southern Africans had been enjoying for generations.
This recipe draws inspiration from those flavors. The livers are lightly coated to help them brown beautifully, then cooked with onions, garlic, coriander, and peri-peri seasoning before being finished with a touch of cream. The result is a rich, savory dish with just enough heat and a silky sauce that begs to be spooned over bread, rice, pap, or sadza.
Whether you're already a liver lover or trying to give it a second chance, this is the recipe I'd start with.
Peri-Peri Chicken Livers with Onion Gravy
Rich, spicy, and comforting, these Peri-Peri Style Chicken Livers in Onion Gravy bring bold Southern African and Portuguese-inspired flavors to your table.
Ingredients
- 510 g (about 1.2 lb) chicken livers, cleaned and patted dry
- ½ medium red onion
- ½ medium yellow onion
- 2–3 garlic cloves, minced
- 2 teaspoons Portuguese or peri-peri chicken spice (I used Robertsons)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chilli flakes
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon ground coriander
- 1 teaspoon Royco Usavi Mix (or another mild, low-sodium all-purpose seasoning with some thickening)
- ¼ cup + 2 tablespoons flour, seasoned with 1/4 teaspoon of salt, black pepper, and garlic powder each
- ⅔ cup chicken stock
- 4 tablespoons cooking oil
- 3 tablespoons butter
- Salt and black pepper, to taste
- 3 teaspoons powdered milk + ½ cup water (or substitute with cream)
- 1 tablespoon tomato paste
- 1 lemon (use half to clean the livers and the other half to finish once cooked)
- Fresh parsley, for garnish
Instructions
- After soaking the chicken livers briefly in water with a bit of lemon juice, pat them dry with paper towels. Trim away any connective tissue or excess fat.
- Slice the onions into thin wedges and mince the garlic.
- Combine all your dry seasonings (except the all-purpose seasoning) and set aside.
- In a shallow bowl, season ¼ cup of flour with salt, black pepper, and garlic powder. Lightly coat the livers in the seasoned flour and shake off any excess.
- Heat 2 tablespoons of oil and 1 tablespoon of butter in a large, deep pan over medium-low heat.
- Add the red and yellow onions along with the garlic. Cook until golden and lightly caramelized but still slightly crisp.
- Add 1 tablespoon of oil and 1 tablespoon of butter, then stir in the combined spices, letting them bloom for 1–2 minutes.
- Remove the onion mixture from the pan and set aside.
- Add the remaining oil and butter to the pan. Sear the livers for 3–4 minutes per side until browned but not fully cooked through.
- Return the onions to the pan.
- Add the chicken stock, all-purpose seasoning, and tomato paste. Stir to combine and deglaze the pan.
- Simmer gently for 5–7 minutes, or until the livers reach an internal temperature of 160°F (71°C). Avoid overcooking.
- Stir in the powdered-milk-and-water mixture (or cream) and cook for 1–2 more minutes until the sauce thickens slightly.
- Remove from the heat and let the dish rest for 5 minutes.
- Squeeze the juice from the remaining half lemon over the livers and garnish with chopped parsley.
- Serve hot with fresh bread, pap/sadza, or mashed potatoes.
Nutrition Facts
Calories
370Fat (grams)
23.5 gCarbs (grams)
11 gFiber (grams)
1.5 gProtein (grams)
29 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.