Garlic Prawns and Sweet Chilli Fried Rice (Printable Version)
Tender garlic prawns served over sweet chilli fried rice crisp with vegetables. Ready in 35 minutes.
# What You'll Need:
→ For the Garlic Prawns
01 - 1 lb large raw prawns, peeled and deveined
02 - 2 tbsp olive oil
03 - 3 cloves garlic, finely minced
04 - 1 tbsp unsalted butter
05 - 1 tbsp lemon juice
06 - 1/4 tsp freshly ground black pepper
07 - 1/4 tsp salt
08 - 2 tbsp chopped fresh parsley for garnish
→ For the Sweet Chilli Fried Rice
09 - 3 cups cooked jasmine rice, preferably cold, day-old
10 - 2 tbsp vegetable oil
11 - 1 small onion, finely diced
12 - 2 garlic cloves, minced
13 - 1 medium carrot, diced
14 - 1 red bell pepper, diced
15 - 1 cup frozen peas
16 - 2 eggs, lightly beaten
17 - 3 tbsp sweet chilli sauce
18 - 2 tbsp soy sauce
19 - 1 tsp sesame oil
20 - 2 spring onions, thinly sliced
# Method:
01 - Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add prawns, season with salt and pepper, and cook for 2–3 minutes until they turn pink and opaque. Stir in butter and lemon juice, toss to coat, then remove prawns from the pan and set aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add onion, garlic, carrot, and bell pepper. Stir-fry for 2–3 minutes until softened.
03 - Push vegetables to one side and pour in beaten eggs. Scramble until just set, then mix with vegetables.
04 - Add cooked rice, peas, sweet chilli sauce, soy sauce, and sesame oil. Stir-fry for 3–4 minutes, breaking up any clumps, until rice is heated through and well coated. Fold in sliced spring onions.
05 - Divide the sweet chilli fried rice among plates. Top each serving with garlic prawns. Garnish with chopped parsley and extra lemon wedges, if desired.
# Chef's Tips:
01 -
- The sweet chilli and soy sauce combo creates this incredible sticky coating on every grain of rice that makes you want to eat straight from the wok
- It comes together in under 35 minutes but tastes like something from a restaurant you'd dress up for
02 -
- Never skip the day-old rice rule unless you want sad, clumpy fried rice that sticks together in one giant lump
- Overcooked prawns are rubbery and tragic, so watch them like a hawk and remove them the second they turn pink
03 -
- Pat your prawns completely dry with paper towels before cooking or they'll steam instead of sear
- Let your wok get properly hot between adding ingredients for that authentic restaurant-style smoky flavor