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Time for the Chinese influence on Mauritian cuisine to make itself heard! Sino-Mauritians make up around 3% of the Mauritian population, and there’s a Chinatown area in the capital city of Port Louis, founded by the first Chinese immigrants to Mauritius.

These immigrants started to arrive in Mauritius in the late 18th century, where they primarily found work as skilled labourers, filling roles as blacksmiths, cobblers, and tailors, amongst others.


As with the Indian immigrants, the Chinese also brought a number of dishes with them, which have become staples of Mauritian cuisine.


First on our list is a classic Chinese dish, found around the world, fried rice. Fried rice in Mauritius is fairly similar to other variants around the world, consisting of rice, a variety of finely chopped vegetables, egg, fish sauce, and soy sauce. There will usually be a choice of meat or fish ingredients, or it can be served as a vegetarian option.


video care of ZestyMu




Chicken Seasoning 

200g Chicken breast

1 TSP Soy Sauce

1 TSP Oyster Sauce

Pepper to taste

1/4 TSP Garlic

1/2 TSP Oil

Other Ingredients:

1/2 cup diced Carrot

1/2 cup Peas

1/2 cup Corn

3 Garlic Cloves

3 cups Cooked Basmati/Jasmin Rice (600g) 

1 TBSP Fish Sauce

1.5 TBSP Soy Sauce

1 TBSP Rice wine vinegar (can substitute with garlic sauce)

1/4 White Pepper

1 TSP Sugar

1 TSP Sesame Oil

1/2 cup Spring Onion  (chopped)

Shrimps Seasoning:

100g Tiger Shrimps

Salt & pepper to taste


Eggs Seasoning:

3 Eggs 

Salt & Pepper to taste


Cold Rice: To make the best rice you have to plan a little bit ahead of time. Chilled cooked rice is the best way to use up leftover rice as well as fried rice. Rice that is cooked and still warm does not cook well when making fried rice. It tends to turn out mushy and very sticky. In this video, we cooked more than 200g of  Basmati rice.


High Heat: 

It is best to cook on high heat to help fry and brown the rice and veggies thoroughly. Try not to have the rice steam in the pan or stick together too much. Stir frequently.



Half fill a large pan with water and bring to a boil. Add the rice and simmer uncovered. Cook until tender.

Drain and let cool completely by placing in a fridge overnight


Put the chicken in a glass bowl, add the oyster and light soy sauce, pepper to your taste, chopped garlic, and 1/2 tsp of oil. Mix together thoroughly and set aside.

In another bowl, place the tiger prawns along with some salt and pepper. Mix together thoroughly and set aside.

Crack the 3 eggs into another bowl, add some salt, and thick by hand. 

Heat 1 tbsp of oil in a wok or frying pan on medium heat and add the eggs. Scramble the eggs breaking them into small pieces as they cook. Transfer the scrambled eggs into a bowl and set them aside.


Now heat 1 tbsp of oil in the pan and add the marinated chicken. Sauté over medium heat until fully cooked through for about 5 - 6 minutes. Remove from the pan, place in a bowl, and set aside.

Pour some oil into the pan, heat, and add the shrimp. Cook over medium heat for 3 minutes, flipping halfway through. Remove from the pan, place in a bowl, and set aside.


Pour some oil into the pan and add the carrots, corn, peas, and garlic. Cook for about 2 minutes until softened.

Now add the cooled rice and drizzle over the fish sauce, soy sauce, and rice wine

Add the chopped spring onions and toss to combine

Add pepper and toss to combine

Now add the chicken, eggs, shrimp, and some more chopped spring onion. Toss to combine.

Taste and add more soy sauce as necessary

Lastly, add the sugar and sesame oil. 

Toss the serve

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