My Ultimate Fried Rice

A recipe tweaked and perfected over time. I found fried rice harder than fried noodles, and I believe everybody has their own journey with a recipe.

This one isn't my mum's recipe, but it's definitely inspired by the taste of my childhood.

Servings

This recipe is for 4 servings

(Plus a little more for the next day lunch at work!)

Ingredients:

• 2 cups cooked rice (refrigerated for at least 2 days)

• 1 platter of boneless chicken côtelettes (about 400 grams), cut into small pieces

• 1 handful of dried shiitake mushrooms, soaked in hot water and sliced into fine strips

• 2 medium carrots, grated

• 2 handfuls of white cabbage, finely shredded (about 1/4 of a small cabbage)

• 5 large eggs

• 1 packet of whole peeled prawns (16/20 size)

• 1 bunch of spring onions, finely chopped

• 6 tablespoons light soy sauce

• Sesame oil

• 2 tablespoons oyster sauce

• Fish sauce

• Vegetable oil

• Rub Texan Steakhouse Seasoning or ground pepper to taste

  
  

A little note: the brands I mention are simply what I use in my kitchen. They are suggestions, not requirements. Feel free to use whatever is available to you.

Instructions:

1. Prep all your ingredients: Shred the 2 handfuls of white cabbage, finely shredded (about 1/4 of a small cabbage) into fine strips and grate the 2 medium carrots, grated. Cut the 400 grams boneless chicken côtelettes, cut into small pieces so they cook faster and more evenly. Slice the 1 handful of dried shiitake mushrooms, soaked in hot water and sliced into fine strips into fine strips because let me tell you, the thinner the better, so they absorb all the juices during cooking. I personally prefer to keep the 1 packet of whole peeled prawns, but you can cut them if you prefer. Finely chop the 1 bunch of spring onions, finely chopped and set aside for finishing.

   
   

2. Cook the chicken and mushrooms: Heat a non-stick pan and add 1 tbsp of 5 tablespoons vegetable oil. Add the 400 grams boneless chicken côtelettes, cut into small pieces plain, then season on top with 1 round Rub Texan Steakhouse Seasoning, or ground pepper to taste, 1 tbsp of light soy sauce, 1/2 tbsp of sesame oil, 1 tsp fish sauce and 2 tablespoons oyster sauce. Mix until the chicken is slightly coloured, then add the 1 handful of dried shiitake mushrooms, soaked in hot water and sliced into fine strips and continue cooking until the chicken is cooked through. Do not cover the pan during the process since the water evaporating from the lid will make the sauce too liquid and you don't want that. Set everything aside in a bowl.

   
   

3. Cook the vegetables: Using the same pan, add 1 tbsp vegetable oil and toss in the 2 handfuls of white cabbage, finely shredded (about 1/4 of a small cabbage) and 2 medium carrots, grated. Season with 1 round of Rub Texan Steakhouse Seasoning, or ground pepper to taste and 1/2 tsp of sesame oil. Cook for a maximum of 3 minutes 03:00. You don't want soggy vegetables as they need to stay crunchy. Even slightly undercooked is better, because they'll cook again later when mixed with the rice. Set aside over the chicken preparation in the bowl.

   
   

4. Cook the prawns: In the same hot pan, add 1 tbsp of 5 tablespoons vegetable oil (divided) and the 1 packet of whole peeled prawns. Season with 1 round of Rub Texan Steakhouse Seasoning, or ground pepper to taste, 1/2 tsp of sesame oil (divided) and 1 tbsplight soy sauce. Mix and cook until the prawns are no longer transparent and have turned pinkish, roughly 4 minutes 04:00. Set aside in a separate bowl.

   
   

5. Bring the fried rice together: In the hot pan, add the 2 cups cooked rice (refrigerated for at least 2 days. This is EXTREMELY important.) along with 1 round of Rub Texan Steakhouse Seasoning, or ground pepper to taste, 2 tbsp of light soy sauce, 2 tbsp of sesame oil and 1 tsp of fish sauce. Mix everything together well. Add the chicken and vegetable bowl back into the pan and toss for about 3 minutes 03:00. Then add the prawns and mix gently for 1 more minute. Turn off the heat and set aside.

   
   

6. Make the omelette and serve: Whisk the 5 large eggs in a bowl. Heat a clean pan on medium and add 1 tbsp of vegetable oil. When hot, pour in the egg mixture. Ensure the edges don't stick and gently lift them to let the uncooked egg flow underneath because this thickens the edges and makes it easier to flip.

   
   

   https://video.wixstatic.com/video/ffb22c_b7e0b8ddf1a246c9a3ef19b745e4ceee/480p/mp4/file.mp4

   
   
   
   

   Turn when lightly golden on one side and cook until just set. Cut the omelette into pieces (I use my silicone spatula right in the pan while my mum used to place it on a board and slice it into fine strips, it's really up to you at the end of the day of what makes you comfortable!). Scatter the omelette pieces over the rice and finish with the 1 bunch of spring onions, finely chopped. Serve immediately!

   
   

Watch me make it!

https://video.wixstatic.com/video/ffb22c_1b41a66b7d2e434e8403a3a89c83ae6c/720p/mp4/file.mp4

Serve and Enjoy!

Serve hot, no apologies, no leftovers. This is the kind of dish that brings everyone to the table before you even call them.

And if you want to give it a true Mauritian twist like both my grandmother and my mum used to do, prepare a simple Satini Pom d'Amour, our beloved Mauritian tomato chutney. Boil the tomatoes, remove the skin and crush them gently with a fork. Add raw chopped onions, fresh coriander, a dash of salt and top with chopped chillies on the side. Or do it like me, with a full spoon of red chilli paste, because you must know it by now, I personally love spicy! 🌶️

Bon Appetit!

Notes

Old rice, hot pan, patience. That's the holy trinity of fried rice. Cook everything separately to build layers of flavour, then bring it all together at the end. Trust the process, make it yours, and don't skip the two-day-old fridge rice, it's really non-negotiable.