Garlic Prawns and Sweet Chilli Fried Rice (Print View)

Succulent garlic prawns atop sweet chilli fried rice with crisp 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

# How To Make It:

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.

# Expert Hints:

01 -
  • The sweet and spicy combination hits every craving in one bite
  • It comes together faster than ordering takeout
  • Dayold rice transforms into something extraordinary with minimal effort
02 -
  • Pat the prawns completely dry before cooking or they will steam instead of sear
  • Hot wok, cold rice is the golden rule for fried rice that does not clump
  • Sweet chilli sauce brands vary wildly in heat and sweetness levels
03 -
  • Use a wide spatula to lift and fold the rice rather than stirring it down
  • Let the rice sit for 30 seconds between stirfries to develop crispy edges

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