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Transfer the parboiled rice to the seasoned vegetables and stir the mixture until it's combined. The rice should turn a little yellow once it's mixed with the seasonings. Pour 1 tablespoon (15 ml) of vegetable oil over the rice and stir it to coat the rice. Continue to stir the rice as it cooks over medium heat. The rice will finish cooking and absorb the flavors of the vegetables. For crispier rice, fry the rice in batches so the skillet isn't crowded. Add ½ cup (165 g) of smoked prawns or crayfish and stir it into the rice. Taste the Nigerian fried rice and add salt according to your taste. If the rice is still too hard, add 1/2 cup (120 ml) of water or broth and cook the rice over medium heat until it's as soft as you like. If you want to adjust the flavor of the rice, stir in more ground crayfish, curry, or ground pepper. Turn off the burner and serve the hot rice with fried chicken, grilled chicken, sautéed shrimp, or grilled beef. Garnish the dish with chopped scallions. Store the leftover Nigerian fried rice within 2 hours of making it. Refrigerate the rice in an airtight container for 5 to 7 days.
Stir the rice into the skillet. Drizzle in oil and fry the rice for 2 minutes. Stir in the smoked prawns and adjust the seasonings. Serve the Nigerian fried rice with protein.