Indo-Chinese Prawn and Chicken Fried Rice

This Indo-Chinese Prawn and Chicken Fried Rice is a delightful fusion dish that marries the best of Chinese stir-fried rice with the rich, bold flavors typical of Indian cuisine. A medley of juicy prawns, tender chicken, and crisp vegetables, all tossed together with perfectly cooked rice and seasoned with soy sauce, fish sauce, and spices, makes this dish a favorite for dinner gatherings or a quick weeknight meal. Paired with a spicy chicken manchurian and soft Shanghai mantou, it promises to be a truly memorable meal.

Ingredients

Ingredient	Quantity
Rice	1 cup
Prawns (cleaned and peeled)	150 grams
Chicken (cut into small pieces)	1/2 cup
Water	As required
Onion (finely chopped)	1
Garlic (minced/finely chopped)	6 cloves
Fresh Red Chili (finely sliced)	1
Dark Soy Sauce	1 tsp
Sunflower Oil	2 tbsp
Green Peas (Matar)	Handful
Fish Sauce	1 tbsp
Spring Onion Greens (chopped)	1/2 cup
Whole Eggs	2
Salt and Pepper	To taste

Nutritional Information (Per Serving)

Estimated based on 2 servings

Nutrient	Amount
Calories	~450 kcal
Protein	~30g
Carbohydrates	~55g
Fat	~15g
Fiber	~3g
Sodium	~800mg

Preparation Time:

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Servings: 2

Cuisine: Indo-Chinese

Course: Dinner

Diet: Non-Vegetarian

Instructions

Step 1: Prepare the Rice
Start by cooking the rice. If you’re using fresh rice, boil it in a pressure cooker with 1/2 cup of water for about 2 whistles. Once the pressure is released, set it aside and let it cool. Alternatively, you can use leftover rice for this recipe. Cold rice works better because it doesn’t get mushy when stir-fried.

Step 2: Cook the Aromatics and Protein
In a large, heavy-bottomed pan or wok, heat 2 tablespoons of sunflower oil over medium-high heat. Once the oil is hot, add the finely chopped onion, garlic, and fresh red chili. Sauté for a minute until the onions begin to soften and the garlic releases its fragrant aroma. Allow the mixture to cook for another 2 minutes until the onions turn golden and slightly caramelized.

Next, add the chicken pieces to the pan. Cook the chicken for 2-3 minutes until it turns opaque and starts to brown slightly. Add the prawns to the pan and cook for another 4-5 minutes, until the prawns turn pink and opaque. Stir the mixture well to ensure the chicken and prawns are evenly cooked.

Step 3: Add Rice and Vegetables
Once the chicken and prawns are cooked, add the cooled rice to the pan. Stir gently to mix everything, ensuring the rice is well coated with the juices and flavors from the chicken, prawns, and vegetables. Toss in a handful of green peas and cook for an additional minute.

Step 4: Season the Rice
Now it’s time to flavor the rice. Add 1 teaspoon of dark soy sauce and 1 tablespoon of fish sauce to the pan. Season the fried rice with salt and pepper to taste. Stir everything together and let it cook for 2-3 more minutes, allowing the flavors to meld and the rice to heat through.

Step 5: Fry the Eggs
While the rice is cooking, heat a small pan with a little oil to fry the eggs. Crack the eggs into the pan and cook them sunny-side-up until the whites are set, but the yolk remains runny. Sprinkle with a pinch of salt and pepper to taste.

Step 6: Assemble and Serve
Once everything is cooked, take the fried rice and serve it in a bowl or plate. Top the rice with the fried eggs and garnish with freshly chopped spring onion greens for a burst of color and freshness.

Optional Serving Suggestion: Serve the Indo-Chinese Prawn and Chicken Fried Rice with a side of Chicken Manchurian for an authentic Indo-Chinese experience. Pair it with Shanghai Mantou (steamed buns) to soak up the delicious flavors, and finish off with a rich dessert like Chocolate Almond Brownies for a satisfying end to your meal.

Cooking Tips and Variations

Rice: Leftover rice works best for fried rice recipes, as it is drier and less likely to become mushy. If you’re cooking fresh rice, ensure it is cooled completely before using it in the fried rice.
Protein Substitutes: If you don’t have prawns or chicken, you can substitute them with tofu, beef, or even vegetables like mushrooms and bell peppers for a vegetarian version.
Vegetables: Add any vegetables you like to this fried rice. Carrots, bell peppers, and baby corn are excellent choices to enhance the dish’s flavor and nutrition.
Soy Sauce: Adjust the amount of soy sauce based on your taste preference. You can use light soy sauce for a milder flavor or dark soy sauce for a deeper, more intense taste.
Fish Sauce: Fish sauce is a key ingredient in many Thai and Indo-Chinese dishes. It adds a depth of umami flavor, but you can substitute it with oyster sauce or leave it out if you prefer.

Why You’ll Love This Dish

This Indo-Chinese Prawn and Chicken Fried Rice is the perfect balance of savory, spicy, and slightly sweet flavors, making it a delightful choice for any occasion. Whether you’re craving a comforting dinner or hosting a gathering, this dish will surely satisfy your taste buds. With the combination of succulent prawns, tender chicken, and aromatic rice, it brings the best of Indo-Chinese cuisine to your table in under 40 minutes.

The beauty of this recipe lies in its versatility—feel free to add more vegetables, experiment with different proteins, or adjust the level of spice to suit your preferences. Plus, it’s a one-pan dish, making clean-up a breeze!

Enjoy your Indo-Chinese Prawn and Chicken Fried Rice with family and friends, and make every meal an unforgettable experience.