Guyanese Fried Rice

Alica’s Guyanese fried rice combines extra-long-grain white rice with chicken, carrots, Chinese long beans, cabbage and scallions. Mushroom, light soy, dark soy and oyster sauces are combined separately before coating the rice.

The rice is rinsed until the water is clear, using a mesh colander, then cooked in a pot of boiling water and drained. It is spread in a long shallow pan sprayed with oil and allowed to cool completely before frying. Carrots are peeled and diced, the bean ends snipped and the beans cut, cabbage finely sliced, onion diced, garlic crushed and chopped, and scallions finely sliced.

The supplied cut chicken breast is seasoned with olive oil, reduced-sodium light soy sauce, cassareep, green seasoning and salt. It cooks in a sauté pan with a separate neutral oil, tossing occasionally until browned and most liquid has evaporated, then is set aside. The four main sauces are combined in a bowl and set aside.

Part of the vegetable oil heats in a wok. Onion, garlic and supplied grated ginger sauté first, followed by carrots. These are pushed aside before more of the same oil, the beans and cabbage are added.

Rice is added gradually and tossed with the vegetables. The combined sauces are poured over it and Chinese five spice sprinkled in. Once the rice is coated, the cooked chicken and scallions are tossed through.