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Guyanese Fried Rice & Cauliflower Wings

Growing up in a Guyanese household, our kitchen was never short of classics like curry chicken, stewed pumpkin, carilla, and pepper pot. While we weren’t always a fan of carilla (bittermelon) concoctions, the one dish that we were ALWAYS in the mood for was fried rice. So we put a spin on traditional Guyanese Fried Rice in this new video! Typically made with a long bean called bora, we instead swapped it out with locally grown garlic scapes from Ryerson’s Urban Farm. And instead of chicken, we made it with one of our favs, cauliflower wings with a honey garlic scape glaze. Check out the full recipe below!

Guyanese Fried Rice And Cauliflower Wings With Honey-Garlic Scape Glaze

Fried Rice


  • 2 cups of white rice

  • 1 bunch of garlic scapes, diced (about ten stalks)

  • 1 small broccoli, chopped into small florets

  • 1 red pepper, sliced, julienne

  • ½ carrot, sliced, julienne

  • ½ cup whole corn kernels, canned or frozen

  • ¾ cup green peas, canned or frozen

  • 2 tablespoons of ginger, minced

  • 5 tablespoons of sesame oil

  • 5 tablespoons of low-sodium soy sauce

  • 2 eggs (Optional)

  • 1 cup of bok choy, sliced, leaves and stalk


  1. Cook the white rice for about 5 minutes and strain. It should not be cooked all the way through and still have firmness.

  2. Add 1 tablespoon of sesame oil to a wok on high heat.

  3. Add 1 tablespoon of minced ginger to the wok or deep pan, cook until golden, then add the rice.

  4. Add 3 tablespoons of sesame oil, soy sauce, salt, pepper, five spice, paprika, cayenne pepper and mix together. Cook for a couple of minutes and then take the wok off of the stove.

  5. Heat a stove burner on high-heat. In another pan, add 1 tablespoon of sesame oil.

  6. Add 1 tablespoon of minced ginger, along with the vegetables, five spice, salt, and pepper, to taste.

  7. Cook for ½ minute.

  8. Add the vegetables to the rice and mix it in.

  9. In a separate pan, scramble two eggs and add it on top of the fried rice.

  10. Fry the bok choy for 15-20 seconds on high heat with a bit of minced garlic and add to the fried rice.

Honey Garlic Scape Glaze


  • ½ cup (or 6 stalks) of garlic scapes, minced, or processed in a food processor

  • 1 tablespoon of ginger, minced

  • ¼ cup of soy sauce

  • ½ cup of honey

  • 2-3 tablespoons of water or vegetable stock


  1. Add 1 tablespoon of sesame oil to a pan on high heat.

  2. Add the garlic scapes, ginger, soy sauce and honey to the pan.

  3. Lower to a medium heat and simmer for 10 minutes.

  4. Add water or vegetable stock to thin the glaze as needed.

Cauliflower Wings


  • 1 head of cauliflower

  • Breading mixture:

  • ¾ cup of all-purpose flour

  • Dried seasonings: 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of turmeric, 1 tablespoon of paprika, ½ teaspoon of cayenne pepper, 1 tablespoon of parsley flakes

  • ½ cup of milk (of your choice)

  • Panko mixture:

  • 1 cup of panko breadcrumbs

  • Dried seasonings: 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of turmeric, 1 tablespoon of paprika, ½ teaspoon of cayenne pepper, 1 tablespoon of parsley flakes


  1. Take a head of cauliflower and cut into medium size pieces to resemble chicken wings.

  2. Mix the flour, seasonings, and milk together until you get a semi-thick consistency.

  3. Mix the panko and seasonings together.

  4. Dip the cauliflower wings into the wet mixture, then into the breading mixture, and then place on a pre-oiled baking sheet.

  5. Add the wings to the oven for 25 minutes at 350° C, flipping halfway to ensure even cooking.

  6. Remove from the oven and let the cauliflower wings cool for a few minutes.

  7. Coat the wings in the honey garlic glaze.

  8. Top with sesame seeds, garlic scapes, and lime.


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