Habanero Fried Rice
Published by William Morrow
This dish is spicy-hot, but it’s not all about heat: the flavor of the habanero is almost tropical, with notes of passionfruit and other tropical fruits. And the addition of mango does make this dish tropical, though you can substitute just about any fruit such as melon, Asian pear, or kiwi. So satisfying; I come back to this dish again and again, especially when I have some leftover rice from the night before.
Serves4 or 5
Total Timeunder 30 minutes
OccasionBuffet, Family Get-together
Recipe Courseside dish
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturefruity, garlicky, herby, hot & spicy, sweet
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, minced
- 3 cloves Garlic Confit , minced, or 2 fresh garlic cloves, minced
- 1 habanero chile, seeds and veins removed, then minced
- Kosher salt
- 4 to 5 cups cold cooked rice
- 2 large eggs
- Grated zest and juice of 1 lime
- 1 mango, peeled, pitted, and diced
- 2 tablespoons minced fresh cilantro
Melt the butter with the olive oil in a chef’s pan or wok over medium heat. Add the onion, garlic, and habanero, salt generously, and cook, stirring often, until everything softens, about 5 minutes. Add the rice, mix in thoroughly with a spatula, and cook for another 10 minutes or so, until a uniform mixture results.
Put the eggs and lime juice into a small bowl, beat lightly with a fork, add it to the rice, and stir. Add the mango, mix, taste for salt, and serve in warmed bowls. Top with the lime zest and cilantro.
2007 Eric Gower