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
Links to BHM Potluck Recipes