Among Mauritian Recipes a well appreciated and easy one! ENJOY
Special Fried rice
Ingredients: 500 grams basmati or long grain rice 200 grams mushrooms dried or canned 300 grams prawns (whole)
200 grams chicken fillet (skinned)
5 spring onions
3-4 tablespoon(s) of light soy sauce
1-2 teaspoon(s) sesame oil
Salt and pepper to taste
Cut the chicken fillet into half centimetre cubes. Season with salt, pepper and fish sauce (1 teaspoon) to taste.
Clean spring onions and cut into into thin slices with a sharp knife.
Wash rice in running cold water and cook as per recipe (Click here). Cook rice in an equal volume of water so that the rice is cooked, but still separated and firm. Use only water to cook the rice without any flavouring. Make sure the rice is cooked and not hard. Add a little more hot water and cook for a few minutes more if necessary. When cooked, spread on a large plate, fluff up to separate the grains and allow to cool. Do this in advance.
Beat the eggs with 1 teaspoon of salt, dash of light soy sauce and 1 tablespoon of water.
Heat up a wok (or other similar wide frying pan) under high heat. Put in 1 tablespoon of oil and spread the oil to coat the wok all over so that the eggs do not burn.
Pour in the beaten eggs. Stir cook, break and scrape in the omelette with a spatula until you get a scrambled egg mixture broken into small pieces. Cook until the scrambled egg pieces are well cooked and light golden in colour.
Clean up the wok of all scrambled egg pieces. Pour in two tablespoons of oil. Heat up to smoking point but not burning.
Fry the chicken pieces until thoroughly cooked and light golden in colour. Flavour the chicken by adding 1 teaspoon of sesame oil towards the end. Remove chicken pieces, allow oil to drain off and put aside.
Put in the prawns and stir fry until just cooked. Remove from wok, drain off oil and put aside.
Top up oil in wok so that there are approximately 2 tablespoons of oil. Stir in the rice in batches, making sure that rice is loose and not in lumps. Season with 1 tablespoon of soya sauce, half teaspoon of sesame oil. Sprinkle with 1 tablespoon of light soy sauce. Stir and mix well together.
Stir in chicken pieces, mix well. Stir cook for 2-3 minutes. Add the scrambled eggs and prawns. Stir mix carefully so as not to damage the prawns for 2-3 minutes. Stir in half the spring onions and mix well with the fried rice.
Remove from heat and stir mix the remaining spring onions and parsley.
Serve hot with chilli sauce, a tomato chutney with chillies and garlic sauce.