Guyanese Style Stripped Chicken Fried Rice is one of my favorite things to order from Guyanese Chinese restaurants and now I make it at home. If you've got 30 minutes, then you've got dinner! A few nights ago, I roasted a whole chicken for dinner. We ate most of the dark meat and was left with the chicken breasts. I used the left over breasts to make Guyanese style stripped (strip) chicken fried rice. Simple, quick and easy deliciousness. Since the chicken breasts are already cooked, this dish comes together in no time. Rotisserie chicken breasts also work well for this recipe!
Preparing the Chicken
I am using left over chicken breasts from dinner a few nights ago (shredded into chunks). I love seasoning the chicken with spices and some coconut aminos (you can use soy sauce or cassareep if you like). Then I pan fry the chicken so that all of that flavor cooks into the chicken breasts. This really amps up the flavor in the fried rice.
Adding Vegetables to The Stripped Chicken Fried Rice
I love using frozen vegetables for quick meals. But I don't really like the prepackaged mixed vegetables. So I use a combination of frozen peas and carrots and corn to create my own frozen veggies blend. Combined with onions and red bell pepper these vegetables add the right amount of color and flavor to the stripped chicken fried rice. I always sauté my vegetables first and set aside, then I sauté the chicken breasts, then add the vegetables back in followed by the rice.
The Best Rice for Stripped Chicken Fried Rice
I've used many different varieties of rice for fried rice. From par-boiled to basmatti, but the variety that makes fried rice closest to restaurant quality is Jasmine rice. Cook your rice a little al dente (firm and not mussy). The rice I used for this recipe required 1.5 cup of water to 1 cup of rice. I reduced my rice to water ratio to 1:1 so that I can get the rice to be loose and not clammy. I also cooked the rice, by first sautéing the washed rice in a little bit of oil, then adding water. Bring the water to a boil uncovered, on medium heat then reduce the heat to low, cover and steam until the rice is fully cooked. Do not stir the rice along the way. Once the rice is fully cooked, fluff with a fork and allow to cool.
Bringing the Dish Together
Sometimes, I will stir-fry the rice then add the cooked chicken and vegetables and continue to stir-fry. Sometimes I just add the rice to the cooked chicken and vegetables and stir-fry everything. It just depends on my mood and how much time I have available. There is no right or wrong way to make this dish. I love garnishing my fried rice with thinly sliced cabbage and green onions, that I toss in right at the end.
- 2 large cooked and shredded chicken breasts
- 1 ½ cups frozen mixed vegetables or 1 cup of frozen peas and carrots and ½ cup of frozen corn (completely defrosted)
- 2 cups of jasmine rice
- 2 tablespoons of avocado or similar oil
- ½ large red bell pepper, diced
- 5 cloves of garlic, grated
- ½ onion, diced
- ¼ cup of coconut aminos (may use lite soy sauce)
- 1 teaspoon of salt
- 1 ½ teaspoon of Chinese 5 spice
- ½ teaspoon of ground ginger
- Pinch of cayenne pepper
- Pinch of paprika
- 1 cup of cabbage, thinly
- 2 green onions, thinly sliced
- Cook rice according to packaging, then fluff and allow to cool
- In a bowl, combine shredded chicken, grated garlic, 1 teaspoon Chinese 5 Spice, coconut aminos, ground ginger, paprika and cayenne pepper and mix together well
- Then add oil to a large skillet, wok or sauté pan on medium heat and bring up to temperature
- When the oil is hot add the onions and sauté until the onions are soft and brown, then add the bell peppers and continue to sauté for about a minute
- Then add the defrosted mixed vegetables, ½ teaspoon of salt, ½ teaspoon of Chinese 5 spice and sauté until the carrots are fully cooked
- Next, remove the vegetables from the pot and set aside
- Then add the seasoned shredded chicken breasts to the pan and sauté until the chicken is brown and the coconut aminos or soy sauce has cooked off
- Then add the cooked mixed vegetables back to the pan followed by cooked rice
- Mix together well and continue to sauté on high heat until the rice is completely combined with the other ingredients (this should take about 5 minutes)
- Finally garnish with the shredded carrots and sliced green onions, remove from the heat and serve warm