Mauritian Fried rice

Mauritian Fried rice

Ingredients:

1 bunch spring onion
5 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked basmati rice
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
300 gr chicken fillet

Preparation:
Wash and finely chop the spring onion. Lightly beat the eggs with the salt and pepper.

Cut the chicken fillet into half centimetre cubes. Season with salt, pepper and fish sauce (1 teaspoon) to taste.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Shred the carrots and fry them in 1 tablespoon of oil. Remove the carrots and clean out the pan.

Fry the chicken pieces until thoroughly cooked and light golden in colour. Flavour the chicken by adding 1 teaspoon of oil towards the end. Remove chicken pieces, allow oil to drain off and put aside.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using a wooden spoon to break it apart. Stir in the soy sauce oyster sauce.

When the rice is heated through, add the scrambled egg and chicken into the pan. Mix thoroughly. Stir in the spring onion. Serve hot with garlic sauce and chilli sauce.

Can be served with sweet and sour prawns.