Curry Fried Rice with Chicken and Prawns

Curry Fried Rice with Chicken and Prawns


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Chicken fried rice is such an easy lunch or dinner if you have leftover rice. You can omit the prawns if you like and just use what you have on hand.


Serves: 4 

  • 4 tablespoons oil
  • 4 eggs
  • salt and black pepper, to taste
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 200g prawns
  • 150g chicken breast, cut into strips
  • 3 teaspoons curry powder
  • 3 tablespoons light soy sauce
  • 500g cooked leftover rice

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat 1 tablespoon of the oil in a small frypan. Beat the eggs with salt and pepper. Add enough eggs to the pan to make a thin omelette. When cooked, remove from the frypan and cut into strips. Repeat with any remaining beaten egg.
  2. In another frypan, heat remaining 3 tablespoons oil and saute onion until translucent. Add garlic and cook 30 seconds until fragrant. Add shrimp and chicken and stir fry until just done.
  3. Stir in curry powder and fry briefly. Add soy sauce and rice and season with salt and pepper to taste. Over low heat, cook and stir until heated through. Just before serving, mix through the omelette strips.

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