Garlic Prawns and Sweet Chilli Fried Rice

The first time I made this garlic prawn dish, my kitchen filled with such an incredible aroma that my neighbor actually knocked on the door to ask what I was cooking. I had stumbled upon fresh prawns at the market that morning and decided to wing it with whatever I had in the pantry. That spontaneous dinner has since become my go-to when I want something impressive but incredibly manageable on a busy weeknight.

Last summer, I served this at a casual dinner party and watched my friend who claims she hates seafood go back for thirds. The combination of succulent garlic prawns and that slightly sweet, savory rice just works in this magical way that makes people forget they are full. I have since started keeping a bag of frozen prawns in my freezer specifically for emergency dinner situations.

Ingredients

• 500 g large raw prawns: Fresh prawns make all the difference here, but frozen works perfectly if thawed properly and patted completely dry before cooking
• 2 tbsp olive oil: This gives you a higher smoke point than butter alone for the initial sear on the prawns
• 3 cloves garlic, finely minced: Do not use pre-minced garlic here since fresh garlic really carries this dish
• 1 tbsp unsalted butter: Added at the end creates that luxurious restaurant-style finish
• 1 tbsp lemon juice: Fresh is absolutely worth squeezing yourself
• 3 cups cooked jasmine rice: Day-old rice from the fridge is your secret weapon for perfect fried rice texture
• 3 tbsp sweet chilli sauce: This is the backbone of the whole dish so use one you actually enjoy tasting
• 2 tbsp soy sauce: Tamari works perfectly if you need this to be gluten-free

Instructions

Sear the prawns:

Heat olive oil in a large skillet over medium-high heat, add minced garlic and sauté for just 30 seconds until you catch that fragrant whiff, then add prawns with salt and pepper and cook 2-3 minutes until they turn pink and curl slightly.

Add the finishing butter:

Stir in butter and lemon juice, toss everything together until the prawns are glossy and coated, then remove them from the pan immediately so they do not overcook.

Start the fried rice base:

Heat vegetable oil in your wok or skillet over medium-high heat, add onion, garlic, carrot, and bell pepper, and stir-fry for 2-3 minutes until the vegetables soften and become fragrant.

Scramble the eggs:

Push all the vegetables to one side of the pan, pour in beaten eggs, and scramble until just set before mixing them through the vegetables.

Combine and season:

Add the cooked rice, frozen peas, sweet chilli sauce, soy sauce, and sesame oil, then stir-fry for 3-4 minutes, breaking up any clumps until every grain is coated and heated through.

Finish and serve:

Fold in the sliced spring onions, divide the rice among plates, top with those gorgeous garlic prawns, and scatter parsley over everything.

Save to Pinterest

My daughter now requests this for her birthday dinner every year, which is saying something considering she used to refuse eating anything that swam in the ocean. There is something about the combination of textures, the slightly sweet rice against the savory prawns, that just makes people happy in this uncomplicated way.

Making Ahead

I have learned to cook the rice the day before and store it in the fridge, which actually improves the final texture. You can also clean and prep the prawns in the morning, keeping them chilled until dinner time. The vegetables can be diced ahead and stored in airtight containers, making the actual cooking time feel almost effortless.

Perfect Rice Every Time

After years of making fried rice, I discovered that spreading the cooked rice on a baking sheet and refrigerating it uncovered for a few hours creates the ideal texture. The grains dry out just enough to stay separate during stir-frying, giving you that restaurant-quality fluffy result. If you are in a rush, even an hour in the fridge helps tremendously.

Serving Suggestions

This dish is substantial enough to stand alone, but I sometimes serve it with simple steamed bok choy or cucumber slices dressed with rice vinegar. The cool, crisp vegetables provide a nice contrast to the warm, slightly sweet rice and rich prawns.

• Extra lemon wedges on the side let everyone adjust the brightness to their taste
• A sprinkle of toasted sesame seeds adds incredible nuttiness and visual appeal
• Keep some extra sweet chilli sauce at the table for those who love an extra kick

Save to Pinterest

There is something deeply satisfying about a dish that comes together this quickly yet tastes so special. I hope this becomes one of those recipes you turn to again and again, just like I have.

Questions & Answers About the Recipe

→ How do I prevent my fried rice from becoming mushy?

Use cold, day-old jasmine rice that's been refrigerated overnight. The grains firm up in the cold, preventing them from breaking down during stir-frying. Freshly cooked rice contains too much moisture and will turn sticky rather than fluffy.

→ Can I use frozen prawns instead of fresh?

Absolutely, just thaw them completely and pat dry with paper towels before cooking. Excess water will prevent proper searing and make the prawns steam instead of sauté. Thaw overnight in the refrigerator or under cold running water for 15 minutes.

→ What vegetables work best in this fried rice?

The classic trio of onion, carrot, and bell pepper provides sweetness and crunch. Frozen peas add convenience and colour. You can also add corn, baby corn, snap peas, or bean sprouts. Just avoid vegetables that release too much water like zucchini or mushrooms.

→ How spicy is sweet chilli sauce?

Commercial sweet chilli sauce is typically mild to medium heat, focusing more on sweetness than spice. If you prefer more heat, add fresh chilli slices, chilli flakes, or a dash of sriracha when cooking the prawns or rice.

→ Can I make this dish ahead of time?

The fried rice actually tastes better the next day as flavours meld. However, prawns are best cooked fresh as reheating can make them tough. Prepare the rice components ahead, then quickly sauté the prawns just before serving for the best texture.

→ What's the best way to reheat leftovers?

Reheat the fried rice in a wok or skillet over medium-high heat, adding a splash of water or extra oil to prevent sticking. Reheat prawns gently in the microwave at 50% power for just 30-60 seconds to avoid overcooking. Store components separately for best results.