Garlic Prawns Sweet Chilli Rice (Printable)
Juicy garlic prawns served over sweet chilli fried rice with crisp vegetables 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 the Sweet Chilli Fried Rice
09 - 3 cups cooked jasmine rice, 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 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 Tips:
01 -
- The sweet heat from the chilli sauce balances perfectly with buttery garlic prawns
- Everything cooks in one pan, meaning less cleanup and more time eating
02 -
- Freshly cooked rice turns into mush, so plan ahead or cook rice the night before
- Have everything chopped before you start because once the heat is on, things move fast
03 -
- Hot wok, cold oil prevents sticking and gives you those restaurant-quality sear marks
- Let the rice sit for 10 seconds between stirs to get those crispy bits everyone fights over