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#SundayRice: Nigerian Snail Fried Rice

by on June 9, 2017

Sunday’s recipe, early….so you can shop all you like and prep for Sunday.

I love the texture of Nigerian snails – the crunch and the krum krum and because I’d done the Snail Jollof version, it was easy to come up with this switch.

Essentially, I took some cooked snails


And chopped them into bits and then I combined them with hot oil-vegetables a frying


The rice – already par-cooked in stock went into the pan with the vegetables which got stirred. Some more stock was added, heat set to low and it cooked away till the rice was cooked through.

Basically, I followed the fried rice recipe taught me by master/ guru/ sensei Timi.


I loved the slight crunch of the snails, mixed with the vegetables and the rice. Definitely perfect for Sunday lunch.


Snail Fried Rice
Delicious fried rice meets crunchy snails in a perfect Sunday rice dish

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Prep Time
30 min

Cook Time
1 hr

Prep Time
30 min

Cook Time
1 hr

3418 calories
637 g
141 g
35 g
134 g
8 g
2725 g
2446 g
28 g
0 g
22 g

Nutrition Facts
Serving Size

Amount Per Serving
Calories 3418
Calories from Fat 303

% Daily Value *

Total Fat 35g

Saturated Fat 8g

Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 11g
Cholesterol 141mg

Sodium 2446mg

Total Carbohydrates 637g

Dietary Fiber 48g

Sugars 28g
Protein 134g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

  1. 4 cups basmati rice
  2. 3 - 4.5 cups stock
  3. Par-cooked snails, cut into chunks
  4. 1/2 cup hard mixed veggies - onions, carrots; diced
  5. 1.5 cups soft mixed veggies - spring onions, bell peppers, green beans; diced
  6. 1/2 cup green tops of spring onions; sliced
  7. 1/2 cup sweetcorn
  8. Aromatics - ginger & curry paste
  9. Spices - curry powder, dried thyme
  10. Yellow chilli peppers
  11. Salt to taste
  1. Soak basmati rice for at least 30 minutes
Cook Rice
  1. Drain away the soaking liquid
  2. Add stock to rice
  3. Season lightly with salt
  4. Set to cook on medium heat, about 12 - 15 minutes till al dente, cooked but with bite
Stir fry
  1. In a large pot, heat up 2 tablespoons of oil
  2. Add aromatics and onions - let cook for a minute or two
  3. Follow with snails and carrots, stirring the whole time
  4. Add the soft mixed veggies and continue to stir fry. Season with spices to taste but with a light hand
  5. After a few minutes, begin adding the cooked rice and sweetcorn in batches of 2 - 3 cooking spoons, stirring well each time
  6. Continue this way till you've added all the rice
  7. Taste and adjust seasoning
  8. Put the lid on the top, and let cook
  9. After 5 minutes, with the lid on, shake the top with flipping motions. This way, the grains don't become mushy from over-stirring
  10. Taste and let cook till ready
  1. If you like garlic, then add some - after all the French swear by garlicky escargot





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