Seafood Fried Rice

January 09, 2022

Seafood is one of my favourite ingredient to add to fried rice. Seafood fried rice is a very quick and easy rice to make and it is very delicious. I often combine Vegetable chopsuey, Chicken Manchurian and Homemade Chilli paste with this Seafood fried rice. 

(Serves 4)


300g Fresh tiger prawns (cleaned)

250g cuttlefish (cut into pieces or rings)

100g boneless chicken pieces 

1 cup vegetable/sunflower oil for deep frying 

500g cooked basmati rice 

1 tbsp ginger garlic paste

2 tbsp spring onions, finely chopped

1 cup grated carrot

1 cup sliced leeks

1 tbsp of light soya sauce

1 tbsp of oyster sauce

1 tbsp of Tomato ketchup

2 tbsp chili paste/sambal oealek

Salt and pepper to taste

Spring onion leaves, finely chopped (to garnish)

2 eggs, slightly beaten 

Salt and pepper to taste


  1. Cook the rice few hours in advance and let it cool completely. 
  2. Wash, clean and pay fry the prawns, cuttle fish and chicken pieces. Marinate them in separate bowls with salt, pepper, little soya sauce. Let them sit for at least 30 minutes.
  3. Heat 1 cup oil in a pan/wok over medium to high heat and deep fry the prawns, cuttle fish and chicken pieces separately and drain them in kitchen towels. Set the deep fried seafood aside. 
  4. In to the same hot oil, add the ginger garlic paste, spring onions. Saute well for a minute. Add all the fried seafood and chicken pieces, stir well. 
  5. Then add the chili paste, soya sauce, oyster sauce and tomato ketchup. Let them stir fry in high heat for about 2 minutes.
  6. Now make a well in the center of the wok and add the eggs and wait until the egg forms an omlet. When the egg starts to set, stir it while scrambling the eggs. 
  7. Gradually add the cooked rice and keep mixing in high heat. Add carrot and leaks. 
  8. Add salt and pepper to taste with a splash of soya sauce. Mix everything well and keep stirring in high heat for about 3 minutes. 
  9. Garnish with chopped spring onions leaves. Serve hot. Enjoy!


Cook the rice 90% with oil so the rice won't stick together. As soon as the rice is cooked, fluff well and chill for best results. 

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