Garlic Prawns and Sweet Chilli Fried Rice (Print version)
Tender garlic prawns atop sweet chilli fried rice with vegetables
# What you'll need:
→ 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
→ 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 2–3 minutes until pink and opaque. Stir in butter and lemon juice, toss to coat, then remove prawns from 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 clumps, until rice is heated through and well coated. Fold in sliced spring onions.
05 - Divide sweet chilli fried rice among plates. Top each serving with garlic prawns. Garnish with chopped parsley and extra lemon wedges if desired.
# Expert suggestions:
01 -
- The sweet chilli sauce creates this gorgeous sticky glaze that clings to every grain of rice, meaning maximum flavor in every single bite
- You get restaurant-quality results in under 35 minutes, making it perfect for those nights when you want something special but have zero energy for complicated cooking
02 -
- Using day-old rice is the difference between fluffy fried rice and a disappointing sticky mess, so plan ahead or cook rice the morning before
- Do not overcrowd the pan when cooking prawns, they need space to sear properly or they will steam and turn rubbery instead of succulent
03 -
- Pat your prawns completely dry with paper towels before cooking, this ensures they sear rather than steam and develop those gorgeous golden edges
- Work in batches if your wok is not large enough, crowded rice steams instead of frying and loses that coveted slightly crispy texture