🍽️ Asian-inspired fusion · Rice & mains

Madras Street-Style Fusion Fried Rice

Cold rice, Madras spices and savoury sauces come together in a hot wok with egg, spring onion and your choice of chicken or prawns.

The recipe

Ingredients

• Rice, protein & eggs:
• 3 cups cold cooked jasmine or basmati rice — Use properly chilled rice; break up clumps before cooking.
• 200 g raw peeled, deveined prawns OR chicken breast — Cut chicken into thin, even strips.
• 2 large eggs — Beat lightly.
• Aromatics & greens:
• 2 spring onions — Thinly slice; keep white and green parts separate.
• 1 tbsp fresh chives — Finely chop; reserve for garnish.
• 1–2 fresh chillies — Thinly slice; adjust to taste.
• 2 cloves garlic — Finely mince.
• Oil, spices & sauces:
• 2 tbsp vegetable or peanut oil — Divided.
• 1 tbsp Madras curry powder
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• white pepper — A small pinch.
• 0.25 tsp black pepper
• 0.25 tsp salt — Up to this amount, to taste; season after adding the sauces.

Method

1. 1. Prepare the wok station: Have every ingredient measured and ready. Keep raw protein separate from the cooked ingredients. Loosen the cold rice with clean hands or a fork.
2. 2. Cook the protein: Heat 1 tbsp oil in the wok over high heat. Stir-fry the chicken or prawns in a single layer, in batches if needed. Chicken strips usually take 3–5 minutes; prawns around 2–3 minutes. Check the thickest pieces reach 75°C. Transfer to a clean plate.
3. 3. Scramble the eggs: Reduce to medium heat. Add the eggs and stir gently until softly set. Transfer to a second clean plate; they will finish cooking when returned to the wok.
4. 4. Bloom the aromatics: Return the wok to medium-high heat and add the remaining oil. Stir-fry the garlic, chillies and spring-onion whites for about 30 seconds. Add the curry powder and stir for 5–10 seconds without scorching it.
5. 5. Fry the rice: Immediately add the rice. Break up clumps and toss for 2–3 minutes, until the grains are separated and evenly coated.
6. 6. Sauce and heat through: Add the soy and oyster sauces around the hot side of the wok. Return the cooked protein and eggs, then add both peppers. Toss until the rice is piping hot throughout, reaching at least 70°C in the centre; do not rely on the clock alone.
7. 7. Finish and serve: Fold in the spring-onion greens, taste and add salt only if needed. Serve immediately with the fresh chives.