Garlic Prawns Sweet Chilli Rice (Print Version)
Succulent garlic prawns atop sweet chilli fried rice with crisp vegetables, ready in 35 minutes.
# What You 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 Prepare:
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.
05 - Fold in sliced spring onions. Divide the sweet chilli fried rice among plates and top each serving with garlic prawns. Garnish with chopped parsley and extra lemon wedges, if desired.
# Expert Advice:
01 -
- The sweet chilli sauce creates this incredible sticky glaze that coats every grain of rice while the garlic prawns add these succulent bursts of flavor in each bite
- It comes together in under 35 minutes but tastes like something youd order at a proper Asian restaurant
02 -
- Overcooking prawns makes them rubbery and tough, so remove them the moment they turn opaque and pink
- Breaking up rice clumps with your hands before adding them to the wok saves so much frustration later
03 -
- Have all ingredients prepped and measured before you start cooking because this dish moves fast once the heat is on
- Clean your prawns by running them under cold water and patting them completely dry with paper towels for the best sear