Guyanese Fried Rice Recipe

Prepare rice

If you don't have day-old rice, cook 2 cups uncooked long-grain rice according to package instructions, spread on a tray and refrigerate until cold (at least 2 hours). For this recipe use 4 cups cooked, cold rice, breaking up any clumps with your fingers or a fork.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Scramble eggs

Beat the 3 eggs lightly with a pinch of salt. Add the remaining 1 tablespoon oil to the hot wok, pour in eggs and scramble quickly until just set but still moist. Transfer eggs to a plate and set aside.

Cook proteins

Add another 1 tablespoon oil to the wok over high heat. If using shrimp, add shrimp and stir-fry 1–2 minutes until just pink; remove and set aside. Add diced cooked chicken to the wok, stir-fry 1 minute to heat through and develop light color; remove with the shrimp and eggs to the same plate.

Add remaining oil (if needed) to the wok. Add chopped yellow onion and the white parts of the scallions; stir-fry 1–2 minutes until softened and translucent.

Add the minced garlic and grated ginger; stir constantly 20–30 seconds until fragrant but not browned.

Add the thawed peas and carrots and diced red bell pepper. Stir-fry 1–2 minutes until vegetables are heated through and still slightly crisp.

Return the warmed proteins and scrambled eggs to the wok. Stir to combine with the vegetables.

Add the cold rice, breaking up any remaining clumps. Increase heat to high and toss constantly so rice heats evenly and picks up some color. Spread rice in an even layer, let sit 20–30 seconds to allow a slight crisp before tossing again. Repeat a couple times.

Stir together light soy sauce, dark soy sauce, oyster sauce, and warm stock in a small bowl. Drizzle evenly over the rice while tossing. Add white pepper, salt, and optional hot pepper or hot sauce to taste. Continue stir-frying 2–3 minutes until rice is evenly seasoned, glossy, and heated through.

Taste and adjust seasoning — more soy for saltiness, a pinch more white pepper for warmth, or a splash of stock if rice seems dry.

Stir in the green parts of the scallions and chopped cilantro or parsley. Remove from heat.

Serve hot, optionally with fried plantain slices on the side and extra hot sauce or soy sauce at the table.