Egg Fried Rice With Mix Veggie And Charcoal BBQ
Egg Fried Rice With Mix Veggie And Charcoal BBQ
FACEBOOK PAGE
https://www.facebook.com/landofmanywater
FACEBOOKGROUP
https://www.facebook.com/groups/GUYANAFOODRECIPES
INSTAGRAM
https://www.instagram.com/cooking_with_vish_and_nalini/?hl=en
PINTEREST
https://www.pinterest.com/vchainsukh/_created/
This is one of my favorite go-to dishes when cooking for a large crowd, especially family gatherings. Fried rice and chow mein are a must have at most West Indian events. It feeds many and goes a long way. Fried rice is quite versatile as well; there are so many ways to change it up. My mom adds different vegetables and a combination of proteins depending on what she has on hand.
I suppose the Guyanese version of fried rice is different because of the inclusion of bora beans and Chinese five spice. It has quite a unique taste and the bora beans give it a nice crunch as well. This fried rice comes together quickly once you have all the ingredients prepped and ready to go.
Start by prepping all your vegetables. Cooking fried rice is a quick process so having everything ready is essential. For the vegetables, you'll need some diced carrots, chopped bora beans, and shredded cabbage. For the flavors, you'll need onions, garlic, grated ginger, Chinese five-spice powder, soy sauce, mushroom sauce, oyster sauce, and scallions for garnish.
INGREDIENTS
1 ¾ cup extra-long grain white rice
1 cup diced carrots
1 cup chopped bora beans (Chinese long beans)
1 cup shredded cabbage
¼ cup yellow onion, finely diced
2 cloves garlic, crushed
3-4 scallion sprigs, finely sliced
1 tsp mushroom sauce
4 tbsp dark soy sauce
2 tsp oyster sauce
1 tsp freshly grated ginger
½ tsp Chinese five spice
5 tbsp vegetable or canola oil
Salt, as needed
FOR CHICKEN (CAN BE SEASONED HOURS BEFORE OR OVERNIGHT)
2-3lbs cut up chicken breasts or other desired protein
1 tbsp olive oil, for marinade
3 tsp reduced sodium soy sauce
1 tbsp cassareep or browning sauce
2 tbsp green seasoning
dash of salt
1 tbsp olive oil, to cook chicken
INSTRUCTIONS
Cook rice according to package directions. Spread in a long shallow pan. Let cool overnight or for a couple of hours. Rice should be completely cold.
Cook chicken and set aside.
Chop and prep all vegetables Combine mushroom sauce, soy sauce, and oyster sauce in one bowl set aside.
In a wok or Kalahari saute onions, garlic, and ginger in 1 tbsp oil until onions are tender, 1-2 minutes.
Add 1 tbsp oil to the pan then add carrots, saute a few minutes. Push carrots aside, add 3 tbsp oil then add bora and cabbage together. Saute 1-2 minutes.
Add rice a little at a time tossing with vegetables. Add sauce mixture and Chinese five spice. Fry the rice until completely covered with sauce.
Toss in the chicken and scallions.
NOTES
Tips
FACEBOOK PAGE
https://www.facebook.com/landofmanywater
FACEBOOKGROUP
https://www.facebook.com/groups/GUYANAFOODRECIPES
https://www.instagram.com/cooking_with_vish_and_nalini/?hl=en
https://www.pinterest.com/vchainsukh/_created/
This is one of my favorite go-to dishes when cooking for a large crowd, especially family gatherings. Fried rice and chow mein are a must have at most West Indian events. It feeds many and goes a long way. Fried rice is quite versatile as well; there are so many ways to change it up. My mom adds different vegetables and a combination of proteins depending on what she has on hand.
I suppose the Guyanese version of fried rice is different because of the inclusion of bora beans and Chinese five spice. It has quite a unique taste and the bora beans give it a nice crunch as well. This fried rice comes together quickly once you have all the ingredients prepped and ready to go.
Start by prepping all your vegetables. Cooking fried rice is a quick process so having everything ready is essential. For the vegetables, you'll need some diced carrots, chopped bora beans, and shredded cabbage. For the flavors, you'll need onions, garlic, grated ginger, Chinese five-spice powder, soy sauce, mushroom sauce, oyster sauce, and scallions for garnish.
INGREDIENTS
1 ¾ cup extra-long grain white rice
1 cup diced carrots
1 cup chopped bora beans (Chinese long beans)
1 cup shredded cabbage
¼ cup yellow onion, finely diced
2 cloves garlic, crushed
3-4 scallion sprigs, finely sliced
1 tsp mushroom sauce
4 tbsp dark soy sauce
2 tsp oyster sauce
1 tsp freshly grated ginger
½ tsp Chinese five spice
5 tbsp vegetable or canola oil
Salt, as needed
FOR CHICKEN (CAN BE SEASONED HOURS BEFORE OR OVERNIGHT)
2-3lbs cut up chicken breasts or other desired protein
1 tbsp olive oil, for marinade
3 tsp reduced sodium soy sauce
1 tbsp cassareep or browning sauce
2 tbsp green seasoning
dash of salt
1 tbsp olive oil, to cook chicken
INSTRUCTIONS
Cook rice according to package directions. Spread in a long shallow pan. Let cool overnight or for a couple of hours. Rice should be completely cold.
Cook chicken and set aside.
Chop and prep all vegetables Combine mushroom sauce, soy sauce, and oyster sauce in one bowl set aside.
In a wok or Kalahari saute onions, garlic, and ginger in 1 tbsp oil until onions are tender, 1-2 minutes.
Add 1 tbsp oil to the pan then add carrots, saute a few minutes. Push carrots aside, add 3 tbsp oil then add bora and cabbage together. Saute 1-2 minutes.
Add rice a little at a time tossing with vegetables. Add sauce mixture and Chinese five spice. Fry the rice until completely covered with sauce.
Toss in the chicken and scallions.
NOTES
Tips
Category
🛠️
Lifestyle