Chicken Fried Rice with Fresh Tomato Chutney

Name: Chicken Fried Rice with Fresh Tomato Chutney
Yield: Makes 2 to 3 servings as a main dish or 4 to 6 servings as part of a multicourse meal
Cuisine: Mauritian Hakka
Ingredients: 1 cup chopped shallots or red onion; 1 cup thinly sliced green beans, snow peas, or sugar snap peas; 2 large eggs, lightly beaten; ½ cup finely chopped carrots; 1 tablespoon minced garlic; 2 tablespoons white wine vinegar; 2 teaspoons minced fresh ginger; 2 tablespoons chopped fresh mint or cilantro; 4 cups cold cooked long-grain rice; 3 tablespoons vegetable oil; 2 to 4 teaspoons minced jalapeño chiles; ¼ teaspoon salt, or to taste; ¼ cup chopped onion, rinsed and drained; 1 cup chopped firm ripe tomatoes; ¼ teaspoon ground black pepper; ½ teaspoon salt, or to taste; 2 to 3 tablespoons thinly sliced green onions, including green tops, for garnish; 8 ounces boneless, skinless chicken breasts or thighs, cut into ½-inch chunks (about 1 cup); 2 tablespoons soy sauce

Preparation info

Makes
2 to 3
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Mee Lan makes basic fried rice. However, in multiethnic Mauritius, she serves the rice with an Indian fresh tomato chutney. Add the tart-hot chutney to spice the rice to your taste.

The secret to fried rice is to use leftover cold cooked rice. When you collect enough rice, try this infinitely versatile basic recipe. Vary the meats and vegetables based on what you have on hand.

Ingredients

Asia
China
Mauritius
Dinner
Main course
Side dish

Ingredients

Method