Guyanese Style Stripped Chicken Fried Rice

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!

Course Chicken, Chicken Main Dish, Rice Side Dish

Cuisine Chinese, Guyanese

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Prep Time 5

Cook Time 30

Servings

Calories 407kcal

Equipment

Large skillet, wok or sauté pan

Ingredients

2 Chicken breasts large; cooked and shredded
1½ cups Frozen mixed vegetables OR 1 cup of frozen peas and carrots and 1/2 cup of frozen corn (completely defrosted)
2 cups Jasmine rice
2 tbsp Avocado oil or similar oil
½ Large red bell pepper diced
5 Cloves of garlic grated
½ Onion diced
¼ cup Coconut aminos may use lite soy sauce
1 tsp Salt
1½ Chinese 5 spice
½ tsp Ground ginger
pinch Cayenne pepper
pinch Paprika
1 cup Cabbage thinly sliced
2 Green onions thinly sliced

Instructions

Cook rice according to packaging, then fluff and allow to cool.

While the rice is cooking prepare the other ingredients.

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, 1/2 teaspoon of salt, 1/2 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.

Notes

If you don’t have precooked chicken breasts you can pan fry fresh chicken breast ahead or time or while you are cooking the rice. Just season the chicken breast with salt and pepper. Add a little bit of oil to a sauté pan, then the chicken and pan fry on medium heat. It will take about 5 minutes on each side. Alternatively, you can bake the breasts in the oven at 400 degrees for 20 minutes.

Nutrition