This year in honor of Black History Month, 28 food bloggers have come together in a virtual potluck to showcase some delicious and amazing recipes. The variety of dishes from each blogger spans from vegetarian fare to juicy meat delicacies. Each recipe is unique yet accessible and easy to throw down at any time of year. Guyanese food is a fusion of African, Chinese, Indian, Portuguese, European, and Indigenous cuisine. I was happy to contribute to this new virtual potluck by making one of my favorite rice dishes. Be sure to check out the complete recipe list below and let me know which ones you gave a try.

A special thank you to Meiko, from Meiko and The Dish and Aaron, from The Hungry Hutch for organizing this unifying event. A few weeks ago I was in Orlando visiting my parents. We stopped into a local roti shop (a fast casual restaurant) for lunch. That day I was feeling for some chicken curry, but the server behind the counter had just refilled a pan with lamb fried rice. My mouth watered instantly as I saw the steam clouding up the glass barrier. I ordered the lamb fried rice with plantains and steamed cabbage and boy, it did not disappoint. Since then I have been yearning for a taste of that lamb again.

Fried rice is a dish that is universal among all the ethnicities of Guyana. If there’s one thing that unites us as a people, it’s undoubtedly our food. Curries, stews, ground provisions and fried rice dishes can easily be found at any gathering as these dishes truly represent Guyanese cuisine as a whole. I’ve made this recipe for our family get-togethers and it’s always a hit. There’s a unique taste about this rice as compared to a more traditional Guyanese-style fried rice. I attribute that to the basmati rice and the leg of lamb. Basmati rice is so light and flavorful all on its own that adding seasonings just amplifies the taste. I prefer to use leg of lamb because it is a meaty cut and very tender, making it great for rice dishes.

Usually, when making fried rice, the rice is cooked, cooled, and then added to the wok with the other ingredients. I use a different method here. I fry the rice first with all the seasonings then add it to a rice cooker. It cooks the rice perfectly every time without compromising that unique fried rice taste. Give this a try in your rice cooker, you’ll wonder why you didn’t do it sooner.

Lamb Fried Rice

Ingredients

Lamb

3 ½ lbs boneless lamb meat, thinly sliced
3 heaping tablespoons green seasoning
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon salt
2 teaspoon mushroom soy sauce
4-5 dashes worcestershire sauce
3-4 dashes angostura bitters, optional
2 tablespoon oil for marinade
4-5 tablespoon oil for frying

Rice

2 ½ cups basmati rice
2 tablespoons neutral oil
1 small yellow onion, diced
¼ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon paprika
Salt to taste
2 tablespoon light soy sauce
1 tablespoon dark soy or mushroom soy sauce
Freshly chopped parsley or cilantro
½ cup bora beans or string beans, finely sliced
Cucumbers for and cabbage for garnish

Instructions

Wash and clean the lamb (see note below). Dry with a paper towel. Add all ingredients to the lamb to marinate (except oil for frying). Allow meat to marinate for a few hours or overnight.
Cook lamb: Heat 4-5 tablespoons oil in a wok or heavy-bottomed pot on medium heat. Add lamb and fry, turning the meat frequently. When the water from the meat starts to release, cover it with a lid for 20 minutes. Check meat occasionally to turn. Lamb is done when the internal temperature reaches 170 degrees F or until the meat has dried down and is tender. Set aside.
Rinse rice until water runs clear. Drain.
Fry the rice: add neutral and sesame oil to a pot and heat at medium temperature. Add onions and saute until onions are fragrant. Add rice and all other ingredients. Fry the rice for a few minutes until the color is completely brown. Remove from heat and transfer the rice to the rice cooker.
Cook rice according to rice cooker directions and measurements.
Remove cooked rice from the rice cooker into a wide pan. Let the rice cool completely, taste the rice, and add a little salt if needed, then toss meat and bora beans into the rice. Garnish with cabbage and cucumbers.

NOTES:

Washing the meat: Many West Indians have a method to wash meat, which really means to cleanse the meat of any slime or gamey taste. It helps to tenderize the meat and prep it to absorb the seasoning. We don't do this to remove bacteria; many know you cannot wash away bacteria which can only be removed by cooking to the internal temperature of that particular meat. I cleaned the lamb with ½ cup flour, a few dashes of salt, juice of 1 lime, and enough water to cover the meat. Toss this mixture together and let it sit for 20-30 minutes. It will be sticky and look like a coating on the meat. Rinse until no flour remains on meat. Drain and pat dry with a paper towel.
Meat can marinate overnight in ziplock bag.
Water will evaporate from the meat while cooking; you can add a little water when that happens if the meat still needs to cook more. The thinner the meat is sliced, the faster it cooks.
Green seasoning is a blend of fresh herbs, onion, and garlic. You can buy green seasoning in a bottle or make your own. See Green seasoning recipes on my blog.
You can cook the rice without a rice cooker; for every 1 cup of rice, use 1 cup of water plus 1 teaspoon oil. Simmer on low heat for 15-20 minutes in a wide-bottomed pot.
Bora beans and string beans can be added raw or sauteed slightly before tossing them in rice. Texture is based on preference.