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Mauritian Special Fried Rice    HT  MC  Mauritian  40mins


Serves 4   Hot  Poultry  Fish  Grains Main Course  Dairy Free  Mauritius  African  Africa



175g/6oz  boneless Chicken, diced

1 tbsp Soy sauce

Salt and Pepper

4 tbsp Oil

175g/6oz Fish Fillets, diced

2 large Eggs, beaten 

450g/1lb Cooked Basmati Rice

1 Shallot, finely chopped




1. Place the chicken in a large bowl, sprinkle with half the soy sauce and pepper and mix well.


2. Heat 3 tablespoons of the oil in a large wok until very hot, add the chicken and stir-fry  for about 2 minutes.


3. Add the fish and remaining soy sauce and continue to stir-fry for  2 minutes.


4. Move the fried ingredients to the sides of the pan and add the remaining oil in the centre. Heat until very hot.


5. Meanwhile, season the beaten eggs with salt and pepper then add the eggs to the centre of the pan and stir so that the eggs cook and set in threads. 


6. Once the eggs are set, mix together with other fried ingredients which have been moved to the side of the pan.


7. Add the rice, mixing well and adjust the seasoning by adding a little more soy sauce and pepper. Cook for a further 5 minutes, stirring, or  until the rice is heated through.


8. Sprinkle over the chopped shallot, mix well and transfer to a heated serving dish. Serve immediately with Satini.




More Chicken Recipes  |  General Prep & Cooking Times   |  More Mauritian Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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