2 pt white rice 1 chicken, 2 - 2½ lb 1 tbsp vetsin 3 tbsp soya sauce 30 - 40 bora beans ½ lb pumpkin 2 large onions 4 eggs Salt Oil for frying Black pepper Eschallot and celery
Cook the rice only until it is loose and firm, then allow to cool.
Cut the chicken into quarters, the wash and season the pieces with salt, black pepper and about 1 tablespoon of soya sauce.
Heat the oil and fry the chicken until almost done.
Dice the pumpkin and onions, and cut the bora into ¼ inch pieces.
Remove the bones from the chicken, and cut the meat into strips across "the grain".
Make an omelette with the eggs and then cut into ¼ inch strips.
Fry the onions, add the chicken strips and stir.
Add the pumpkin, bora, salt, black pepper and vetsin, and stir fry.
Add the rice and stir fry the lot.
Add the rest of the soya sauce, the omelette strips and some of the chopped celery and eschallot, continuing to stir fry. Add more soya sauce if the fried rice is too fresh.
Pile on a dish and sprinkle with the rest of the eschallot and celery. Serve hot.
Alternative Recipe - Guyanese Chicken Fry Rice
1 pt white rice 2 pt water Salt to taste ½ lb chicken fillet, cubed Black pepper to taste ½ tbsp fresh thyme 2 chicken bullion cubes 3 cloves garlic 1 onion 2 small hot, red peppers 1 stick celery 2 tbsp oil 2 tbsp soya sauce
To make the rice: Boil rice in the water. Add salt and let water come to a boil. Cover the pot tightly and continue to boil for 14 minutes. Take it off the heat and leave it to steam for 5 additional minutes. Cool completely at room temperature.
To season the chicken: Rub the salt thoroughly on the chicken. Grind the black pepper, thyme, bullions, garlic, onion, red peppers, and celery. Season the chicken well with this mixture.
Heat the oil in a pan and fry the seasoned meat until cooked.