Wok King — Signature fragrant seafood fried rice + egg ($6.50 + $1)!
Wok King signature fragrant seafood fried rice with prawns, curry leaves and a fried egg topping. $6.50 + $1.
Lunch at Wok King — went for the Signature Fragrant Seafood Fried Rice + fried egg add-on. $7.50 total. Curry-leaf-and-seafood combo that hits different. 😋
What was on the dark plate ($6.50 + $1):
- A generous mound of wok-fired fragrant fried rice — every grain showing wok hei char, slightly orange-tinted from the chilli oil and curry-leaf seasoning.
- Loaded with whole prawns, diced shrimp and bits of crab stick (visible pink-red pieces).
- Crowned with crispy fried curry leaves scattered through and over the top — that signature aroma of Indian-Chinese curry leaf cooking.
- A scatter of crispy fried garlic / shallots for extra crunch.
- Topped with a runny-yolk fried egg ($1 add-on) — yolk just barely set, ready to break and coat the rice.
Wok King’s signature is the curry leaf wok-fry technique — they toast curry leaves in hot oil at the start, infusing the wok with that distinct aromatic before adding the rice. Result: every grain has that South Indian-Chinese fusion flavour profile.
The fried egg add-on is the cheapest upgrade you can make to fried rice — breaks the yolk, mixes into the rice, instant silken glaze.
Total: $7.50 for the upgraded rice.
Overall: 4.5 / 5. Curry leaf fragrance was real and dominant (in a good way), prawns were generous, wok hei was strong. Egg yolk turned the whole plate into a silky umami bomb. Will be back. 😍👍🏼
