Garlic Prawns and Sweet Chilli Fried Rice

The aroma of garlic hitting hot oil still takes me back to my tiny apartment kitchen, where I'd cook dinner while my roommate studied at the kitchen table. We'd take turns making fried rice with whatever leftovers we had, and that sweet chilli sauce became our signature addition. Something about the way it caramelizes with soy sauce just makes everything taste like a proper restaurant meal.

Last summer, my neighbor dropped by unexpectedly while I was making this. She ended up staying for dinner and has requested it at every potluck since. The way the prawns sizzle when they hit the pan always draws people into the kitchen, asking what smells so incredible.

Ingredients

• Large raw prawns: Fresh prawns cook up sweet and succulent, though frozen ones thawed properly work beautifully too
• Garlic: Use fresh cloves, not jarred minced garlic, for that aromatic punch that makes this dish sing
• Butter: Adds richness to the prawns and helps create a silky sauce when combined with lemon juice
• Cold jasmine rice: Day-old rice has dried out just enough to separate into perfect individual grains
• Sweet chilli sauce: The secret ingredient that balances heat with sugar and gives the rice its beautiful glaze
• Sesame oil: Just a teaspoon finishes the rice with that unmistakable Asian-inspired fragrance

Instructions

Sear the garlic prawns:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add minced garlic and let it sizzle for thirty seconds until fragrant but not browned.

Cook the prawns:

Add prawns and season with salt and pepper. Cook for two to three minutes, flipping once, until they turn pink and curl slightly. Stir in butter and lemon juice, letting it bubble into a glossy sauce, then remove prawns and set aside.

Prepare the rice base:

Heat vegetable oil in a wok over medium-high heat. Add onion, garlic, carrot, and bell pepper, stir-frying for two to three minutes until softened and fragrant.

Add the eggs:

Push vegetables to one side and pour beaten eggs into the empty space. Scramble quickly until just set, then mix through the vegetables.

Combine and season:

Add cold rice, peas, sweet chilli sauce, and soy sauce. Stir-fry for three to four minutes, breaking up clumps with your spatula until rice is hot and coated in sauce. Drizzle with sesame oil and fold in spring onions.

Assemble the dish:

Divide the fried rice among four plates. Arrange garlic prawns on top and garnish with chopped parsley and extra lemon wedges.

Save

This recipe has become my go-to for those nights when takeout sounds appealing but I want something fresher and more satisfying. The first time I made it for a dinner party, my friend asked for the recipe before she'd even finished her plate.

Getting The Rice Texture Right

Spread cooked rice on a baking sheet and refrigerate it uncovered for several hours or overnight. This drying process is what restaurant kitchens do to achieve those distinct, separate grains that never stick together. Your patience here makes all the difference in the final result.

Customizing Your Protein

While prawns are fantastic here, this same garlic butter treatment works beautifully with scallops, cubed chicken breast, or firm tofu. Just adjust the cooking time accordingly, remembering that seafood cooks faster than meat alternatives.

Building Your Fried Rice Foundation

The best fried rice starts with understanding your rice. Jasmine rice adds natural floral sweetness that complements the sweet chilli sauce perfectly. If you only have long-grain white rice, that will work too, just expect a slightly different texture.

• Make a double batch of rice earlier in the week specifically for fried rice
• Keep your wok or skillet extremely hot throughout cooking
• Have all ingredients prepped and within reach before you start cooking

Save

This dish proves that restaurant quality fried rice is entirely achievable at home with just a few simple techniques. Hope it becomes a weeknight favorite in your kitchen too.

Common Questions

→ Can I use frozen prawns instead of fresh?

Yes, frozen prawns work perfectly. Thaw them completely in the refrigerator overnight or under cold running water for 15 minutes before cooking. Pat them dry with paper towels to remove excess moisture for better searing.

→ Why use day-old rice for fried rice?

Day-old rice has dried out slightly, which prevents the dish from becoming mushy. Freshly cooked rice contains too much moisture and steam, resulting in a gummy texture. If you only have fresh rice, spread it on a baking sheet and refrigerate uncovered for 2 hours to dry.

→ Can I make this dish spicy?

Absolutely. Add chilli flakes to the prawns while cooking, increase the sweet chilli sauce to 4 tablespoons, or add sliced fresh chillies to the vegetable stir-fry. You can also serve with sriracha or chilli oil on the side for custom heat levels.

→ What protein alternatives work well?

Chicken breast cut into bite-sized pieces, firm tofu cubes, or sliced pork belly all work beautifully. Adjust cooking times accordingly—chicken needs 5-6 minutes, tofu needs 3-4 minutes for golden edges, and pork benefits from 6-8 minutes to render the fat.

→ How do I store leftovers?

Store cooled portions in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or a hot wok with a splash of water to refresh the rice. The prawns may become slightly rubbery upon reheating, so consider storing them separately from the rice.

→ Is this gluten-free?

The dish contains gluten through regular soy sauce. To make it gluten-free, substitute with tamari or certified gluten-free soy sauce. Always check your sweet chilli sauce label, as some brands contain wheat-based thickeners or soy sauce.