Vegetable Fried Rice || Quick Side Dish | Guyanese Version - Episode 6

This vegetable fried rice is a great side dish to go alongside any type of protein. This recipe is so quick and easy as it took about 10 minutes to fry on the stove. This recipe can be multiplied very easily and it is great to make for any gatherings or functions that you may have. If you wanted to make this recipe 100% vegetarian, then you should omit the Worcestershire Sauce being that it contains Anchovies; a type of fish. I do not fry up the vegetables too much because I like when they are nice and crunchy (I don't know anyone who likes mushy veggies in their fried rice). As for the salt, I used low sodium soy sauce and it gave me the perfect amount of salt in the rice, but if you were using regular soy sauce or if you are used to cooking with a lot of salt in your food, then you may need to readjust.

Ingredients and Measurements:
For the rice:
2 cups of Parboiled rice (wash it thoroughly)
3 tbsp. low sodium soy sauce
1 tbsp. sesame oil
2 bay leaves
2 tbsp. cooking oil
water

To put it all together:
The rice that you boiled
2 hot peppers chopped (use as much or as little as you would like)
4 cloves of garlic chopped
1 tbsp. grated ginger
1 pimento pepper chopped
1 chopped onion
1/2 of a bell pepper (use any color)
1/2 cup frozen green peas
1 large carrot chopped
1/2 cup chopped bora (Chinese Long Beans)
2 sliced scallions
2 tbsp. low sodium soy sauce
1 tbsp. Worcestershire Sauce
1 tbsp. sesame oil
salt (optional- depending on your taste)

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