Indo Chinese Shrimp Fried Rice

Less on soy and sauces, More on scent and spices, that’s what we call Indo-Chinese. 

The theory of fried rice is simple. It's rice mixed with a bunch of stuff. That's it. There's no real measurement needed, no set cook times, no thickeners, no binders, and really, no special skills are required. But for sure, there is a catch! You need to keep a few techniques in mind while cooking this simple wonder food. 

Use the right type of rice

Use overnight rice - Refrigerated overnight rice works perfect for a less chewy, less mushy, more harder and more browned fried rice.

If at all you’re using fanned fresh rice - Fluff and spread the rice thinly on a tray. Blow it under a fan until the rice is dry enough for the grains not to clump together. 

Traditional Chinese cooks prefers medium grain cooked Jasmine rice, that has been sitting in the fridge for 1-3 days. But since we’re not making traditional Chinese fried rice, but instead we’re bending towards aromatic Indo-Chinese style of cooking, so in this recipe, I’ve used long grain Kohinoor Basmati Rice, refrigerated for over 24 hours. 

Line up all your ingredients 

Remember the entire cooking process happens in one continuous motion. There are no pauses, no intervals, no chopping, no draining, no answering the phone, no beer breaks in between. Prepare all your ingredients before switching on the stove. If you’re using any protein, it’s always better to use pre cooked or boiled. 

Use High Heat

Heat your wok until it smokes. Similarly heat your oil to the maximum heating point. Remember, the entire cooking process is done on high heat with continuous stirring. You need to brown the ingredients while keeping the crunch intact. 

The Indian flavors

Add a pinch of organic turmeric. 

I personally use Ghee, instead of oil, to make every type of rice in my kitchen. Rice and oil, a big no for me. A much healthier option. 

Add lots of veggies. Even if you’re adding any type protein, add a significant amount of veggies. 

Yes, we do add garlic and ginger and a few drops of vinegar. You can also add garam masala to enhance flavors. 

Use of MSG has become very less in the last few years. For my kitchen, again a big no. 

I love to add chili paste, made with boiled green chilies and dry red whole chilies, in place of chili flakes. 

Adding beaten fried egg is a must, not for vegetarians though

Last but not the least, soy sauce can be added in the last, if at at all required. I personally have not added soy sauce in this recipe, as the combination of vinegar and chili paste, gives you that spicy tangy flavor, and the pinch of turmeric gives you that perfect yellow color. 



  • 2 cups cooked short grain basmati rice, refrigerated for a minimum of 4hours, fluffed up well to remove lumps. Use your fingers or a fork

  • 1 tablespoon ghee / vegetable oil
  • 2 eggs, beaten
  • 12 ounces shrimp, peeled, deveined and par boiled
  • 2 large eggs
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon ginger paste
  • 1 medium onion, finely chopped 
  • 5 stalks spring onions, bulbs and leaves for garnish
  • 1/4 cup finely chopped carrots 
  • 1/2 cup finely chopped beans
  • 1 large green capsicum(bell pepper), cut into thin stripes
  • 1/2 cup finely sliced green cabbage 
  • 1/2 teaspoon chili paste, made with boiled 
  • green chilies and whole red chilies
  • 1/2 teaspoon turmeric
  • salt to taste
  • ¼ teaspoon sugar
  • ¼ teaspoon sesame oil
  • 1/4 teaspoon light soy sauce
  • 1/4 teaspoon vinegar


  • Toss the par boiled shrimps with sesame oil, salt and pepper 
  • Beat the eggs with salt, a pinch of turmeric and black pepper
  • Preparing beans and carrots: Boil water. Remove from heat. Transfer chopped carrots and beans. Immediately drain water, and run cold water. 
  • Keep the heat on high for the entire cooking process. 
  • Heat your wok until it smokes. 
  • Add ghee/oil, and swirl all around. 
  • Add the beaten egg. Let it sit in the oil for a few seconds and get puffy.  Flip it, break it up into big pieces and stir it around. When it's about 80% cooked, remove the egg and place it back in the bowl it came from. 
  • Now add your par boiled shrimps or your choice of chopped meat. Do not add more oil. You want the fat from the meat to render out. That is where the flavor that melds onto the rice resides. 
  • When the pieces of shrimps have a nice sear, remove from wok and place it back in the bowl it came from. 
  • If required, add more ghee or oil. 
  • When smoking hot, add garlic and onions. Stir for 5 seconds. 
  • Add a pinch of turmeric powder, sugar and ginger paste. Stir for 5 more secs. 
  • Now add all  your vegetables. Let them get all coated with the oil/fat. You don't have to sear them, but make sure they get a good coating of oil.
  • All the while, make sure everything is in constant, even, and more of violent motion.
  • Now add the chilies paste and the rice. Try scooping the entire mixture, on high heat, as quickly as possible. The mantra is more air, less moisture. 
  • Once you've gotten the rice properly seared, you are now ready to add the egg and shrimps back in. Mix everything well. Super well. Lower the heat and you’re done cooking. 
  • Add Salt to taste. Finish it with a little bit of soy sauce(optional) and a few drops of vinegar. 
  • Remove from heat. Decorate with spring onions. 


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