Monday, August 17, 2015

Guyanese-style Fried Rice

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 gives 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.

The key to a really good fried rice is ensuring the rice is cold.  I like to cook it the night before so it's stale. I also prefer to use extra long grain rice for this fried rice since it's lighter and softer than parboiled rice.  The rice must be cold so that it remains loose while frying.  Freshly cooked rice will continue to release starch when being tossed up in the heat and will make the fried rice sticky.  

Once you boil and strain the rice, spray a shallow pan with oil and spread the rice inside.   Allow to cool overnight or for a few hours until completely cold. 

Season your choice of protein.  I used chicken breast for this recipe- it was just easier and quicker for me.  You can use a combination of chicken and shrimp or any other protein you like.  Cook meat and set aside.  Alternatively, you may choose to make this just a vegetable fried rice and cook your protein on the side.

I didn't photograph every step here since it wasn't necessary.  First saute the onions, garlic and ginger.  Then add the carrots and let it cook a few minutes. Since the carrots are hard, they need a little extra time to cook.  Add the bora beans and cabbage next. Saute a minute or two, add the rice a little at a time.  Add sauce and chicken, toss until completely coated. 

Add scallions to garnish.  Adjust salt to taste.

Guyanese-style Fried Rice  


  • 1 3/4 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 casareep or browning sauce
  • 2 tbsp green seasoning 
  • dash of salt
  • 1 tbsp olive oil, to cook chicken

  1. 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.
  2. Cook chicken and set aside. 
  3. Chop and prep all vegetables   Combine mushroom sauce, soy sauce, and oyster sauce in one bowl, set aside.
  4. In a wok or kahari saute onions, garlic, and ginger in 1 tbsp oil until onions are tender, 1-2 minutes. 
  5. Add 1 tbsp oil to 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. 
  6. 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. 
  7. Toss in the chicken and scallions. 
  • Although not the traditional rice used for Guyanese-style, basmati or jasmine rice may be used. It will yield a more fragrant and tender fried rice.'
  • Shredded carrots or any other desired vegetables may be used.
  • Adjust soy sauce to your liking. More soy sauce will yield a darker color. 


  1. I was waiting for this the white rice needs to be fully boiled/cooked and can I use brown rice instead. Should I use the brown rice does it have to be fully boiled/cooked? Thanks

    1. Hi Lakeram,
      You can certainly use brown rice (parboiled rice, right?) if you like. I like to cook my rice until there is no grain when you smear it with your finger. Some people prefer to undercook the rice a little, you can try that way, but I usually cook it all the way. Hope this helps and thanks for your comments :).

    2. This comment has been removed by the author.

  2. We made this recipe and it was really really good. Thank you for helping us to reclaim our culture.

  3. Hi, this looks great. But what is chinese 5 spice and where can I get it in queens ny. Do i go to a chinese vegetable market or a west indian store. Thanks

  4. Hi this looks great but what is the chinese 5 spice, powder or sauce and where in queens ny can i find it. Should i go to a chinese vegetable market or a west indian store. thanks

  5. There is nothing quite like a plate of Guyanese-Chinese-style fried rice. An absolute favourite of mine.

    I know I owe you an email. I promise to get around to it soon. It is so lovely to see you back on the blog.

  6. what does the 'green seasoning' consist of?

    1. It is shallot, onion, pepper and garlic blended together with a little bit of water.

  7. Anazing tip on the overnight rice - it made such a big difference! I made a vegi version with a side of fish cakes. Thanks for sharing

  8. Great website I love how amazing your food looks I am definitely going to try to make this. Thanks

  9. Great website! Your food looks amazing , I am definitely going to try to make this. Thanks

  10. Love this easy fried rice recipe. I do a similar version with cured ham.

    Great data for Water Pipe Repair Seattle

  11. Tried the recipe. Very close to the Guyanese Chinese - but I may have used wrong mushroom sauce - by my readings a natural source of monosodium glutamate (aginomoto)- but I couldnt find a proper one in the supermarket. What brand of mushroom sauce do you use?

  12. What type of Mushroom sauce do you use? I hear its a natural source of MSG (aginomoto).

  13. I cannot wait to make this! But I must ask, what exactly is mushroom sauce? and what kind of pepper do you use in your green seasoning? <3

  14. Where can I get five spice from?