Garlic Prawns and Sweet Chilli Fried Rice (Printable)

Plump garlic prawns served over sweet chilli fried rice crisp vegetables.

# 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 and 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 to 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 to 3 minutes until softened. Push vegetables to one side and pour in beaten eggs. Scramble until just set, then mix with vegetables.
03 - Add cooked rice, peas, sweet chilli sauce, soy sauce, and sesame oil to the wok. Stir-fry for 3 to 4 minutes, breaking up any clumps, until rice is heated through and well coated. Fold in sliced spring onions.
04 - 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 Advice:

01 -
  • The garlic prawns turn impossibly tender and buttery in just minutes
  • Sweet chilli sauce gives the rice that sticky, glossy coating that usually takes a wok master to achieve
  • Everything comes together in under 40 minutes, including prep time
  • The combination of juicy prawns and fluffy, flavored rice is pure comfort
02 -
  • Cold rice is non-negotiable here, or you will end up with mushy, clumpy fried rice
  • Work quickly once the rice hits the wok, keeping everything moving over high heat
  • Season each component separately, rather than trying to adjust seasoning at the end
03 -
  • Pat prawns completely dry with paper towels before cooking for better browning
  • Taste your sweet chilli sauce first, as brands vary significantly in sweetness and heat
  • Add a splash of water if the rice starts sticking or looks too dry while cooking

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