Spiced Mauritian fried rice

“This recipe … [blends] all of Mauritia’s amazing flavours into one delicious dish,” Brendan Pang writes in his new cookbook, This Is A Book About Rice. “It’s not exactly traditional, but it brings together the best of the island – Indian spices mixed with a Chinese stir-fry technique.” Pang, whose cooking is informed by his Chinese Mauritian roots, adds warmth to the classic dish with the addition of garam masala, cumin and turmeric. “This dish really captures the bold, vibrant local flavours all in one tasty bowl of fried rice.” And it’s ready in less than 30 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a wok, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds, until fragrant. Stir in the onion, carrot and red capsicum, and cook for 3 to 4 minutes, or until softened. Push the vegetables to the side and add the chicken and garlic. Stir-fry until the chicken is browned and cooked through, 3 to 4 minutes.

Step 2

Sprinkle in the turmeric and garam masala, tossing to coat the chicken and vegetables evenly. Stir in the tomato paste and light soy sauce, then cook for another minute to deepen the flavours. Add the cooked rice and mix everything together, then fry for 2 to 3 minutes, or until the rice is heated through and coated with the spices.

Step 3

To serve, garnish with fresh coriander and a squeeze of lemon juice for brightness.

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