Fried Vegetable Rice with Grilled Guinea Fowl | Cooking For my Family

Marinate the guinea fowl in soy sauce, ginger, garlic, and black pepper for at least 30 minutes.

Preheat the grill to medium-high heat.

Grill the guinea fowl for 6-8 minutes per side, or until the internal temperature reaches 165°F.

Remove the guinea fowl from the grill and let it rest for 10 minutes before slicing.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add diced onion and minced garlic, sauté until translucent, about 3-4 minutes.

Stir in diced carrots and bell peppers, cooking for another 3-4 minutes until softened.

Add peas and cooked rice to the skillet, mixing well to combine.

Push the rice mixture to one side of the skillet and crack an egg into the empty space.

Scramble the egg until fully cooked, then mix it into the rice.

Pour in soy sauce and sesame oil, stirring to evenly coat the rice.

Season with salt and black pepper to taste.

Fold in chopped green onions just before serving.

Slice the grilled guinea fowl and serve it on top of the fried vegetable rice.

Spice Level:

Allergens