Garlic Prawns Sweet Chilli Rice

My tiny apartment kitchen became the most popular spot in our building the night I first threw together this fried rice. I had prawns defrosting and rice leftover from takeout, and honestly I was just trying to use everything up before it went bad.

My roommate walked in mid-cook, took one whiff of the garlic hitting hot oil, and immediately called two friends over. We ended up eating standing up around the stove, forks in hand, because nobody wanted to wait for plating.

Ingredients

• 500 g large raw prawns: Peeled and deveined saves precious minutes on busy weeknights
• 2 tbsp olive oil: High smoke point means you can get the pan properly hot without burning
• 3 cloves garlic, finely minced: Fresh garlic transforms simple prawns into something restaurant-worthy
• 1 tbsp unsalted butter: Adds that luxurious finish that makes people ask whats your secret
• 1 tbsp lemon juice: Brightens everything and cuts through the richness
• 1/4 tsp salt and black pepper: Simple seasoning that lets the prawns shine
• 2 tbsp chopped fresh parsley: Makes it look like you tried harder than you actually did
• 3 cups cooked jasmine rice: Day-old rice is non-negotiable for that perfect separate grain texture
• 2 tbsp vegetable oil: Neutral oil lets the other flavors take center stage
• 1 small onion, finely diced: Foundation flavor that builds depth in every bite
• 2 garlic cloves, minced: Because garlic twice is never too much
• 1 medium carrot and 1 red bell pepper: Sweet vegetables that balance the savory elements
• 100 g frozen peas: Pop them in frozen, no thawing needed
• 2 eggs, lightly beaten: Creates those coveted ribbons of egg throughout the rice
• 3 tbsp sweet chilli sauce: The glue that holds all flavors together
• 2 tbsp soy sauce and 1 tsp sesame oil: Umami bomb that makes everything taste complete
• 2 spring onions, thinly sliced: Fresh finish and pop of color

Instructions

Sear the garlic prawns:

Heat olive oil in a large skillet over medium-high heat, add minced garlic and let it sizzle for 30 seconds until fragrant. Toss in prawns with salt and pepper, cooking for 2 to 3 minutes until they turn perfectly pink and opaque. Finish with butter and lemon juice, coating each prawn before setting them aside.

Build the fried rice base:

Heat vegetable oil in a wok or large skillet, then add onion, garlic, carrot, and bell pepper. Stir-fry for 2 to 3 minutes until vegetables soften and become fragrant.

Add the eggs:

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

Bring it all together:

Add cooked rice, frozen peas, sweet chilli sauce, soy sauce, and sesame oil. Stir-fry for 3 to 4 minutes, breaking up clumps until every grain is heated through and coated in sauce. Fold in spring onions right at the end.

Plate it up:

Divide the vibrant fried rice among plates, top generously with garlic prawns, and scatter fresh parsley over everything.

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This recipe has become my go-to for nights when friends drop by unexpectedly. Something about the combination of sweet chilli and garlic makes people feel taken care of, even when the preparation was completely improvised.

Getting The Rice Right

I learned this trick accidentally after ordering too much takeout, but day-old rice with slightly dried grains handles the high-heat stir-frying beautifully. Fresh rice releases too much moisture and steams instead of frying.

Perfect Prawn Timing

Overcooked prawns are rubbery and sad, so watch them closely. They go from translucent to pink quickly, and those extra 30 seconds make all the difference between tender and tough.

Make It Your Own

This formula works with whatever vegetables you have lingering in your crisper drawer. I have made successful versions with corn, snap peas, and even leftover roasted broccoli.

• Double the garlic if you are feeding serious garlic lovers
• Add a drizzle of extra sweet chilli sauce right before serving
• Keep a lemon wedge handy for brightening individual bowls

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Serve this with cold beer and good company, and suddenly a Tuesday night feels like a proper dinner party.

Recipe Questions

→ Can I use frozen prawns instead of fresh?

Yes, frozen prawns work perfectly for this dish. Thaw them completely in the refrigerator overnight or under cold running water before cooking. Pat them dry with paper towels to remove excess moisture, which helps achieve better searing and prevents the garlic prawns from becoming watery during cooking.

→ Why is day-old rice recommended for fried rice?

Day-old rice has dried out slightly, which prevents it from becoming mushy during stir-frying. Freshly cooked rice contains too much moisture and can turn into a sticky clump. If you don't have leftover rice, spread freshly cooked rice on a baking sheet and refrigerate uncovered for 2-3 hours to dry it out before using.

→ How can I make this dish gluten-free?

Simply substitute regular soy sauce with tamari or a certified gluten-free soy sauce alternative. The remaining ingredients are naturally gluten-free, including the sweet chilli sauce—though always check the label to confirm. This small adjustment maintains all the savory flavors while making it suitable for those with gluten sensitivities.

→ Can I prepare the components ahead of time?

You can chop all vegetables in advance and store them in airtight containers in the refrigerator for up to 2 days. The prawns can be cleaned and deveined ahead, but cook them just before serving for best texture. The fried rice reheats well—store it separately from the prawns and warm both components gently when ready to serve.

→ What other proteins work well with this sweet chilli rice?

Chicken breast strips, tofu cubes, or thinly sliced pork all pair beautifully with the sweet chilli fried rice. Cook your chosen protein with similar seasonings—garlic, salt, pepper—before adding to the rice. For a vegetarian version, extra-firm tofu works wonderfully when pan-fried until golden and crispy on the edges.

→ How can I adjust the heat level?

The sweet chilli sauce provides mild heat. To increase spiciness, add chilli flakes while cooking the prawns or incorporate sliced fresh chillies into the fried rice with the vegetables. For a milder version, reduce the sweet chilli sauce to 2 tablespoons and balance with extra soy sauce. Always taste and adjust seasonings before serving.