Garlic Prawns and Sweet Chilli Fried Rice

The first time I made this dish was on a rainy Tuesday when my fridge was nearly empty but I had a bag of prawns screaming to be used. Something about the way garlic hits hot oil always makes my whole apartment feel cozy, like I'm running a tiny restaurant from my kitchen. I ended up texting three friends to come over because it smelled too good to keep to myself.

Last month I made this for my sister who swears she hates seafood. She literally picked out every single prawn, ate around them, then asked for seconds of the rice. The next week she called to say she'd tried prawns again and realized she'd been missing out her whole life.

Ingredients

• 500 g large raw prawns: Fresh is best but frozen works perfectly if you thaw them completely and pat them dry before cooking
• 2 tbsp olive oil: Use a neutral oil with a high smoke point for the prawns so they get nicely golden without burning
• 3 cloves garlic: Minced fresh is absolutely worth it here, jarred garlic just doesn't give you that same aromatic punch
• 1 tbsp unsalted butter: This finishes the prawns with that restaurant-quality glossy sheen and rich flavor
• 1 tbsp lemon juice: Freshly squeezed cuts through the richness and brightens everything up beautifully
• 3 cups cooked jasmine rice: Day-old rice is crucial here because it's drier and won't turn into mush when stir-fried
• 1 small onion: Finely diced so it melts into the rice rather than creating big chunky bites
• 1 medium carrot: Adds sweetness and those tiny orange flecks that make fried rice look so vibrant
• 1 red bell pepper: Provides crunch and color contrast against the golden rice
• 100 g frozen peas: These sweet little pops are my secret weapon for adding freshness
• 2 eggs: Beaten and scrambled directly in the wok for those fluffy golden curds everyone fights over
• 3 tbsp sweet chilli sauce: This is the star that ties everything together with its perfect sweet-heat balance
• 2 tbsp soy sauce: Adds that essential umami depth and savory richness
• 1 tsp sesame oil: Just a drizzle at the end because a little goes a long way

Instructions

Crisp up your prawns:

Heat olive oil in a large skillet over medium-high heat, add minced garlic and sauté for 30 seconds until fragrant, then add prawns, season with salt and pepper, and cook for 2-3 minutes until they turn pink and opaque.

Finish with buttery goodness:

Stir in butter and lemon juice, toss everything together until the prawns are glossy and coated, then remove them from the pan and set aside on a plate.

Get your wok screaming hot:

Heat vegetable oil in a large wok or skillet over medium-high heat until it's shimmering and you can see wisps of smoke rising.

Sauté the vegetables:

Add onion, garlic, carrot, and bell pepper, stir-frying for 2-3 minutes until they're softened but still have some crunch.

Create golden egg ribbons:

Push all vegetables to one side of the wok, pour in beaten eggs, and scramble them until just set before mixing them through the vegetables.

Build the fried rice foundation:

Add cooked rice, peas, sweet chilli sauce, soy sauce, and sesame oil, then stir-fry for 3-4 minutes while breaking up any clumps until everything is heated through and well coated.

Assemble your masterpiece:

Divide the sweet chilli fried rice among plates, top each serving with garlic prawns, and garnish with chopped parsley and extra lemon wedges if you're feeling fancy.

Pin It

This recipe has become my go-to when friends drop by unexpectedly because it looks impressive but secretly takes almost zero effort. Last week my neighbor knocked on my door just to ask what I was cooking because the garlic and sweet chilli smells were drifting through the building's ventilation system.

Getting Your Rice Texture Right

I learned this technique from a chef who told me restaurant fried rice gets its signature texture from being cooked, cooled, and refrigerated overnight. The grains firm up slightly which means they separate beautifully in the wok instead of turning into sticky mashed potato.

Mastering the Garlic

Burnt garlic is bitter and will ruin your entire dish, so watch it like a hawk once it hits the hot oil. You want it to just turn golden and release that incredible aroma, which takes literally 30 seconds if your pan is properly heated.

Perfect Presentation Every Time

Plate this family-style in a large shallow bowl with the rice piled high and prawns arranged on top like a crown. Garnish generously because those fresh green parsley flakes and bright lemon wedges make all the difference between dinner and a dinner party.

• Warm your serving plates in the oven for 5 minutes so everything stays piping hot
• Serve with extra sweet chilli sauce on the side for the heat lovers
• Squeeze that fresh lemon right before eating to wake up all the flavors

Pin It

This dish has saved me countless times when I need something that feels special but doesn't require hours of prep or a grocery run. It's the kind of recipe that makes you feel like a kitchen wizard even on your most exhausted days.

Recipe FAQs

→ Can I use fresh prawns instead of frozen?

Fresh prawns work beautifully. If using frozen, thaw completely and pat dry before cooking to ensure proper searing and prevent excess moisture in the pan.

→ Why use day-old rice for fried rice?

Cold, day-old rice has dried slightly which prevents clumping and creates the perfect fluffy texture. Freshly cooked rice can become mushy when stir-fried.

→ How can I make this dish gluten-free?

Simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. All other ingredients naturally fit gluten-free requirements.

→ Can I prepare the components ahead?

You can chop vegetables and devein prawns up to a day ahead. Store them separately in the refrigerator. The fried rice cooks quickly, so it's best made fresh while the prawns can be cooked earlier and gently reheated.

→ What other proteins work well with this dish?

Sliced chicken breast, cubed tofu, or even flank steak pair excellently with the sweet chilli rice. Adjust cooking times accordingly for your chosen protein.