Mardi Gras rice

Mardi Gras rice

Mardi Gras 2015 is Tuesday, Feb. 17. Six years ago, I went on a mission with my youngest son, Michael, to New Orleans to help rebuild after Hurricane Katrina. We joined Jewish Federation of Northern New Jersey’s Klene Up Krewe 3.

New Orleans became near and dear to my heart. So, In celebration of Mardi Gras, SideChef, a step-by-step cooking app, offered some recipes for Mardi Gras. So, to my loyal readers, here’s a recipe to add a little soul to their cooking, and get into the carnival spirit!

Sweet Chili Lime Fried Rice

Here’s a little spin on a classic fried rice. The lime and sweet chili sauce really brighten things up.

Author: Chef Julie Yoon

Prep time: 15 mins.; Cook time, 15 mins.


1/2 medium onion, diced
1 cup diced carrots
2 cloves garlic, minced
inch piece of ginger, finely minced
1 jalapeno, seeds and pith removed, finely diced (optional)
2 cups shredded rotisserie chicken
3 cups cooked cold rice
3-4 cups chopped or sliced vegetables of choice


2 tablespoons soy sauce
1 lime, juiced
3 tablespoons sweet chili sauce
Salt and pepper as needed

Combine all the ingredients for the sauce together, except for salt and pepper, and set aside. Add vegetable or peanut oil to a hot wok or pan and saute the aromatics, (onions, carrots, ginger, garlic and jalapeno), until softened. Add chopped or sliced vegetables, along with about 2 tablespoons of the sauce.

Add the cooked chicken, along with 2 more tablespoons of the sauce. Saute together until most of the moisture evaporates.

Make a well in the center of the wok or pan and add the cold rice, along with any remaining sauce. Stir together until all the liquid is absorbed and the grains of the rice are fluffy and hot. Taste and adjust the seasoning with salt and pepper or any additional soy sauce if necessary.

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