The Neutron Chef

Seafood Curry Fried Rice

New plate 😀 Anyway this dish is quite simple to prepare (since we’re using packet Japanese curry). Tastes great too. Take note though, it’s important to use high heat all the way, or else the rice may turn mushy.


Leftover rice from yesterday (it is harder and dryer, making very good fried rice)

A packet of Japanese Seafood Curry (I bought mine for $2 at Daiso)

Egg, Minced Garlic

Prawns, Corn


1) Marinate the prawns in soy sauce and a teaspoon of sugar and leave in the fridge for a couple of hours.


1) Heat the pan over high heat and add butter/oil. Start by frying some garlic with your egg, breaking it into small pieces. Remove from heat. Next, reduce the curry (try to make it as “dry” as possible so that the rice will not absorb too much water and turn soft).

2) Once you are contented, add in the rice and start frying your fried rice. Keep it as dry as possible, then add in the scrambled egg, corn, and a few sliced prawns. Serve when done.

3) If you have extra prawns and corn, just fry them over high heat. For the corn, they taste really good if you fry them in butter and a bit of sugar (leave them to brown on both sides).

** Instead of prawns, you can always consider sliced squid, lobster, or abalone.

This entry was published on May 21, 2012 at 10:12 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Seafood Curry Fried Rice

  1. I hope that is not frozen corn!!!

  2. One of your more bizarre creations yet. I suppose you used liquid curry? I can’t imagine how you avoided the mushiness. Also curry and corn, wow. Wish I can taste some of that sometime!

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