Fragrant fried rice with flaked fish, egg, peas, and a touch of soy sauce and lime.
This simple yet satisfying dish transforms leftover rice into something delicious by stir-frying it with flaked white fish, egg, and vegetables. The fish adds protein and coastal authenticity, while lime juice and a whisper of soy sauce tie everything together. It's quick, nourishing, and represents the resourcefulness of Comorian home cooking.
Serves 4
Break up the rice with a fork. Have fish flaked, eggs beaten, and peas ready.
Heat oil in a large wok or skillet over high heat. Pour in beaten eggs and scramble until cooked through. Remove and set aside.
Add more oil if needed. Add rice and stir-fry, breaking up clumps, for 3-4 minutes until heated through and slightly crispy.
Add fish and peas. Stir-fry 2 minutes. Return eggs to the pan. Add soy sauce and lime juice. Toss to combine.
Transfer to plates. Garnish with fresh cilantro and a lime wedge. Serve hot.
Use day-old rice that's been chilled — it fries better and won't become mushy.
High heat (wok hei) creates the best texture and flavor.
Don't overmix or the rice will become gummy.
Add shrimp instead of fish for a seafood version
Mix in cashews or peanuts for crunch
Add diced pineapple for sweetness
Best eaten immediately. Refrigerate leftovers up to 2 days; reheat in a hot wok.
Fried rice dishes spread through the Indian Ocean via trade routes, and Comorians adapted them using local fish and tropical elements.
Use chilled day-old rice and high heat. Fresh hot rice absorbs too much oil.
Yes, cook the fish in the pan first before adding rice. Flake it into small pieces.
Per serving · 4 servings total
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