Mauritian Fried Rice with Chicken & Veggies | Easy Recipe

Craving a dinner that's bursting with flavor, easy to whip up, and feels like a mini-vacation for your taste buds? Look no further than Mauritian-style fried rice with vegetables and chicken – or in our case, a mouthwatering seafood version! Known locally as "Riz Frit," this isn't just any fried rice; it's a vibrant, aromatic dish that captures the diverse culinary influences of Mauritius.
Our definitive recipe for Mauritian-Style Seafood Fried Rice brings together succulent seafood, crisp vegetables, and perfectly seasoned rice, all brought to life by a uniquely balanced sauce. Forget bland takeout; this homemade version promises rich flavor and incredible texture, making it an ideal easy weeknight meal or a show-stopping dish for guests. We’ll guide you through the techniques that make this fried rice truly special, from achieving perfectly dry rice to layering flavors like a pro. Get ready to transform simple ingredients into an unforgettable culinary experience!

Ingredients

• Seafood
• 8 oz (about 1 cup) large shrimp, peeled and deveined
• 4 oz (about 1/2 cup) calamari rings, cleaned
• 4 oz (about 1/2 cup) crab meat (fresh or canned, well-drained)
• 1 tbsp neutral oil (like canola or vegetable)
• Rice
• 3 cups cooked day-old jasmine rice (crucial for non-mushy fried rice!)
• Sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce (for color and deeper flavor)
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1/2 tsp sugar
• Optional: 1/2 tsp Maggi seasoning (for an extra umami boost)
• Aromatics
• 2 cloves garlic, minced
• 1-inch piece ginger, grated or finely minced
• 2 green onions, white and light green parts sliced (reserve green tops for garnish)
• Vegetables
• 1/2 cup frozen peas
• 1/2 cup carrots, finely diced
• 1/2 cup red bell pepper, finely diced
• Eggs
• 2 large eggs, lightly beaten with a pinch of salt and pepper
• Garnishes
• Reserved green onion tops, sliced
• Fresh cilantro, chopped (optional)
• A wedge of lime (optional, for a squeeze of freshness)

Directions

1. Preheat and Oil: Heat 1 tablespoon of neutral oil in your wok or skillet over high heat until it just begins to smoke. Expert Tip: High heat is key for fried rice to get that "wok hei" smoky flavor and prevent sticking.
2. Cook Seafood in Order: Add the shrimp to the hot wok and stir-fry for 1-2 minutes until they just turn pink. Remove and set aside. Then, add the calamari rings and stir-fry for 1 minute until opaque. Remove and set aside. Lastly, quickly toss in the crab meat for 30 seconds. Remove and set aside with the other seafood. Expert Tip: Cook seafood in batches and quickly to prevent overcooking and rubbery texture. Adding them back in later ensures they stay tender.
3. Aromatics to Veg: Add another teaspoon of oil if needed. Toss in the minced garlic and ginger, stir-frying for 30 seconds until fragrant. Add the diced carrots and bell pepper, stir-frying for 2-3 minutes until slightly tender-crisp. Add the white and light green parts of the green onions and frozen peas, cooking for another minute. Expert Tip: Don't burn the aromatics! Cook vegetables until they have a slight bite, as they'll continue to cook with the rice.
4. Eggs Then Rice: Push the vegetables to one side of the wok, creating a clear space. Pour the beaten eggs into the empty space and scramble them quickly until just set. Break them into smaller pieces. Now, add the day-old jasmine rice to the wok. Break up any clumps with your spatula and toss with the vegetables and eggs for 2-3 minutes, ensuring every grain is coated and heating through. Expert Tip: Dry, cold rice is essential. It prevents mushiness and allows the grains to separate and fry properly.
5. Sauce Add-in & Seasoning: Pour the prepared sauce mixture (soy sauces, oyster sauce, fish sauce, sugar, optional Maggi) evenly over the rice. Toss vigorously for 1-2 minutes, ensuring the sauce coats all the rice and vegetables. Expert Tip: Adding the sauce directly to the hot rice allows it to caramelize slightly, deepening the flavor.
6. Final Toss & Garnish: Return all the cooked seafood to the wok. Give everything a final, quick toss for about 30 seconds to combine and heat the seafood through without overcooking. Transfer the fried rice with vegetables and chicken (or seafood, in this case!) to serving plates. Garnish generously with the reserved green onion tops and fresh cilantro, if using. Serve immediately! Expert Tip: Fried rice is best enjoyed fresh off the wok when the flavors are most vibrant and the textures are perfect.