Garlic Prawns and Sweet Chilli Fried Rice

I stumbled onto this combination during a chaotic Tuesday when takeout felt too long and cooking from scratch felt too ambitious. The sweet chilli sauce in my pantry caught my eye, and suddenly I was tossing prawns in garlic while leftover rice sizzled away. My roommate wandered in, drawn by the smell, and ended up eating half the batch straight from the wok with a fork.

Last summer I made this for a group of friends who claimed they didnt like fried rice. They went back for thirds. Something about the sweet and garlicky combo just works on people, even the ones who say theyre not hungry.

Ingredients

• 500 g (1 lb) large raw prawns: Fresh or thawed works perfectly, just pat them dry before cooking for the best sear
• 2 tbsp olive oil: This handles the high heat needed for prawns without burning
• 3 cloves garlic, finely minced: Fresh garlic is non negotiable here, the jarred stuff just doesnt have the same punch
• 1 tbsp unsalted butter: Adds that luxurious finish and helps the garlic cling to every prawn
• 1 tbsp lemon juice: Cuts through the richness and brightens everything up beautifully
• 1/4 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference in depth of flavor
• 1/4 tsp salt: Just enough to enhance without overpowering the sweet elements
• 2 tbsp chopped fresh parsley: Brings color and a fresh contrast to the rich garlic butter
• 3 cups cooked jasmine rice: Day old rice is your best friend here, it separates into perfect distinct grains instead of clumping
• 2 tbsp vegetable oil: High smoke point means you can get that authentic fried rice texture without burning
• 1 small onion, finely diced: Adds sweetness and depth to the rice base
• 2 garlic cloves, minced: Builds layers of garlic flavor throughout the rice
• 1 medium carrot, diced: Little sweet crunch bursts that contrast the soft rice
• 1 red bell pepper, diced: Brings color and a subtle sweetness that plays with the chilli sauce
• 100 g (1 cup) frozen peas: Thrown in frozen, they stay bright green and sweet
• 2 eggs, lightly beaten: Creates those coveted golden curds throughout the rice
• 3 tbsp sweet chilli sauce: The star that ties everything together with its perfect sweet heat balance
• 2 tbsp soy sauce: Adds the essential umami and saltiness
• 1 tsp sesame oil: Just a drizzle at the end for that nutty aromatic finish
• 2 spring onions, thinly sliced: Fresh mild onion bite and pretty green confetti on top

Instructions

Sizzle the garlic base:

Heat olive oil in your largest skillet over medium high until it shimmers, then toss in the minced garlic. Watch it closely and stir constantly for just 30 seconds until fragrant, taking care not to let it brown or it will turn bitter.

Sear the prawns:

Add the prawns to the pan and season with salt and pepper. Let them cook undisturbed for 2 minutes until they turn pink and opaque, then flip and cook another minute.

Finish with butter:

Stir in butter and lemon juice, tossing the prawns until theyre coated in that glossy garlic butter sauce. Remove them from the pan immediately so they dont overcook.

Crisp the vegetables:

In a wok over medium high heat, add vegetable oil until smoking slightly. Toss in onion, garlic, carrot, and bell pepper, stir frying for 2 to 3 minutes until softened but still with some crunch.

Scramble the eggs:

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

Build the fried rice:

Add cold rice, frozen peas, sweet chilli sauce, soy sauce, and sesame oil. Stir fry for 3 to 4 minutes, breaking up clumps with your spatula, until every grain is coated and heated through.

Bring it together:

Fold in sliced spring onions, then divide the vibrant rice among four plates. Top each mound with garlic prawns and finish with chopped parsley.

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This recipe became my go to for nights when I want something impressive but dont want to actually try that hard. The way the sweet chilli caramelizes slightly against the hot rice creates these incredible sticky, crispy bits that everyone fights over.

Making It Your Own

Sometimes I swap the prawns for cubed chicken thighs or firm tofu, adjusting cook time accordingly. The sweet chilli rice base is so versatile that it plays nice with pretty much any protein you throw at it.

Getting The Rice Right

Ive learned to cook extra rice a day ahead and spread it on a baking sheet to cool completely. Breaking up any clumps with your hands before adding it to the wok makes all the difference in getting that restaurant style separated grain texture.

Perfecting The Finish

A final squeeze of fresh lemon over the prawns right before serving wakes everything up. The acid cuts through the richness and makes each bite feel brighter and more alive.

• Keep your heat high and work quickly once you add the rice to the wok
• Taste and adjust the sweet chilli sauce before serving, some brands are sweeter than others
• Have all ingredients prepped before you start because this comes together fast

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Theres something deeply satisfying about a dish that comes together this quickly but tastes like you spent all day cooking. Hope it finds its way into your weeknight rotation too.

Recipe Q&A

→ Can I use fresh prawns instead of frozen?

Fresh prawns work beautifully and may cook even faster than thawed frozen ones. Just ensure they're peeled and deveined before cooking for the best texture and flavour absorption.

→ 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. The grains separate easily and absorb the sauces better, giving you that perfect restaurant-style texture.

→ How can I make this dish gluten-free?

Simply substitute regular soy sauce with tamari or a certified gluten-free soy sauce alternative. All other ingredients, including the sweet chilli sauce, are naturally gluten-free.

→ What other proteins work well with this fried rice?

Sliced chicken breast, cubed tofu, or even shredded pork make excellent alternatives. Adjust cooking times accordingly—chicken needs about 5-6 minutes, while tofu only requires 2-3 minutes to brown.

→ Can I prepare any components ahead of time?

You can chop all vegetables up to a day in advance and store them in airtight containers. The rice should ideally be cooked and refrigerated the day before. Prawns are best cooked fresh, but you can clean and prep them hours before cooking.

→ How spicy is this dish?

The sweet chilli sauce provides mild heat with a pleasant sweetness. For more spice, add chilli flakes to the prawns or drizzle extra chilli sauce over the finished dish.