Chicken & Prawn Fried Rice Recipe – Easy Indian-Style Fusion

Last Updated on 4 months by Neha Deshmukh

Chicken & Prawn Fried Rice Recipe – Easy Indian-Style Fusion

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that hits all the right spots. This Chicken & Prawn Fried Rice is exactly that – a delicious fusion of Indian flavors with the classic comfort of fried rice. I first made this when I was craving something flavorful but didn’t have a ton of time, and it’s been a family favorite ever since! It’s perfect for a weeknight dinner, a quick lunch, or even a fun way to use up leftover chicken and prawns.

Why You’ll Love This Recipe

This isn’t your average fried rice. We’re taking the best of both worlds – the aromatic spices and techniques of Indian cooking combined with the quick stir-fry method of Chinese cuisine. It’s a flavor explosion in every bite! Plus, it’s surprisingly easy to make, even if you’re not a seasoned chef. It’s a guaranteed crowd-pleaser, and you can easily customize it to your liking.

Ingredients

Here’s what you’ll need to whip up this amazing fried rice:

• 2 cups Basmati Rice
• 2 tbsp Butter
• 2-3 tbsp Lemon Juice
• 3.75 cups Hot Water (approx. 900ml)
• Salt – to taste
• 0.5-0.75 cup Cooked chicken, prawns & beef (each) – about 125-185g of each
• 2 Scrambled eggs
• 1 small Carrot (chopped)
• 0.25 cup Beans (chopped) – about 60ml
• 1 small Onion (chopped)
• 1 small Capsicum (cubed)
• 1 tbsp Celery (chopped) – about 15ml
• 0.5 tbsp Garlic crushed – about 7.5ml
• 0.5 tbsp Ginger crushed – about 7.5ml
• 2 tbsp Soya sauce
• 2 tbsp Green chili sauce
• 2 Chicken tastemaker cubes

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Basmati Rice: The choice of champions! It’s long-grained, fluffy, and holds its shape beautifully in fried rice. Don’t worry about using day-old rice, freshly cooked works great too, just make sure it’s cooled.
• Butter: Don’t skimp on the butter! It adds a richness and flavor that’s just chef’s kiss. You could use oil, but butter really elevates this dish.
• Unique Spice Blend: Soy Sauce & Green Chili Sauce – A Fusion Twist: This is where the magic happens. The soy sauce brings that umami goodness, while the green chili sauce adds a lovely kick. Feel free to adjust the amount of green chili sauce to your spice preference.
• Regional Variations: Adapting to Your Palate: Feel free to swap out the proteins! Chicken, prawns, beef, or even paneer (Indian cheese) all work beautifully. You can also add other veggies like peas, mushrooms, or broccoli.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for about 25 minutes. This helps it cook up nice and fluffy. Then, drain it thoroughly.
2. Heat the butter in a large pan or wok over medium-high heat. Add the drained rice and fry for about 5 minutes, until it starts to crackle.
3. Pour in the lemon juice, a generous pinch of salt, and the hot water. Bring to a boil, then reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed – usually around 8-10 minutes.
4. Once cooked, spread the rice out on a tray to cool. This prevents it from getting mushy when we stir-fry it later.
5. While the rice is cooling, heat a little more butter in another pan. Sauté the chopped onions, crushed ginger, and crushed garlic until they’re softened and fragrant.
6. Add the chopped carrots, beans, capsicum, and celery to the pan. Cook until the vegetables are tender-crisp – you still want a little bite to them.
7. Now, add the cooked chicken, prawns, and beef to the pan. Stir in the salt and chicken tastemaker cubes. Cook for a couple of minutes to heat everything through.
8. Drizzle in the soy sauce and green chili sauce. Give it a good stir to coat everything evenly.
9. Finally, add the cooled rice and scrambled eggs to the pan. Gently combine all the ingredients, making sure not to break up the rice too much.
10. Cover the pan and cook for 3-4 minutes, allowing the flavors to meld together.
11. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan: Work in batches if necessary to ensure the rice fries properly and doesn’t steam.
• High heat is key: You want a nice sear on the rice and veggies, so don’t be afraid to crank up the heat.
• Cool the rice: Seriously, this is important! Warm rice will get mushy.

Variations

• Vegan Fried Rice: Swap the chicken, prawns, and beef for tofu or extra veggies. Use a vegan butter substitute and ensure your soy sauce and green chili sauce are vegan-friendly. My friend, Priya, makes an amazing version with roasted cauliflower!
• Gluten-Free Fried Rice: Use tamari instead of soy sauce. Double-check your green chili sauce to ensure it’s gluten-free.
• Spice Level Adjustment: If you like it hot, add a pinch of chili flakes or a finely chopped green chili to the pan along with the ginger and garlic.
• Festival Adaptations: A Quick Weeknight Meal: This is a fantastic dish to make when you’re short on time but still want something flavorful and satisfying.

Serving Suggestions

This fried rice is a complete meal on its own, but it also pairs well with:

• A side of raita (Indian yogurt dip)
• Pickled onions
• A sprinkle of fresh coriander (cilantro)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. It’s best enjoyed fresh, though!

FAQs

What type of rice works best for fried rice?

Basmati rice is my go-to, but you can also use jasmine rice or long-grain white rice. Avoid short-grain rice, as it tends to get sticky.

Can I use leftover cooked chicken and prawns?

Absolutely! That’s a great way to use up leftovers and make this recipe even quicker.

How can I adjust the saltiness of the fried rice?

Soy sauce is quite salty, so start with a smaller amount and add more to taste. You can also adjust the amount of salt you add initially.

Is it possible to make this fried rice spicier?

Definitely! Add a pinch of chili flakes, a finely chopped green chili, or a dash of your favorite hot sauce.

How long does fried rice stay fresh in the refrigerator?

Up to 2 days, but it’s best enjoyed fresh.