Riz Frit Mauricien (Riz Frit)
The Quirky Foodster Team
Ingredients
- Cooked, cooled rice — 3 cups (550 g / 1.2 lb)
- Eggs, beaten — 2
- Carrot, diced — 1
- Peas — 1/2 cup (75 g / 2.5 oz)
- Spring onions, sliced — 2
- Garlic, minced — 2 cloves
- Soy sauce — 2 tbsp
- Oil — 2 tbsp
- Salt and pepper — to taste
Method
- Heat 1 tbsp oil in a wok and scramble the beaten eggs; remove and set aside.
- Add the remaining oil and sauté the garlic until fragrant.
- Add the carrot and peas, stir-frying for 2–3 minutes.
- Add the cooled rice, breaking up any clumps, and stir-fry for 3–4 minutes.
- Return the scrambled egg to the wok, add the soy sauce, and toss everything together.
- Season with salt and pepper, and scatter with spring onion before serving.
Introduction: Fragrant fried rice tossed with egg, vegetables and a touch of soy sauce, a common side or light dish reflecting the island’s Chinese-Mauritian cooking heritage.
Cultural Background: Fried rice is one of the clearest culinary legacies of Mauritius’s Chinese community, now thoroughly woven into everyday island cooking and served as a side to curries or as a meal on its own.
Tips: Use rice that has been cooked and cooled, ideally a day ahead, for the best fried texture without becoming mushy. Keep the wok hot throughout for a good stir-fry sear.
Variations: Add diced ham, chicken or shrimp for a heartier version. Add a dash of chilli sauce for extra heat.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in a hot wok or pan with a splash of oil, stirring frequently, until piping hot.
Nutrition: Per serving (approx.): 320 kcal, 10 g protein, 10 g fat, 48 g carbohydrate.
FAQs:
Q: Why use day-old rice?
A: Freshly cooked rice is too moist and can turn mushy when stir-fried;
Q: Can this be made vegetarian?
A: Yes, it’s easily made vegetarian by omitting any meat additions.
- Cooked, cooled rice — 3 cups (550 g / 1.2 lb)
- Eggs, beaten — 2
- Carrot, diced — 1
- Peas — 1/2 cup (75 g / 2.5 oz)
- Spring onions, sliced — 2
- Garlic, minced — 2 cloves
- Soy sauce — 2 tbsp
- Oil — 2 tbsp
- Salt and pepper — to taste
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