Garlic Prawns and Sweet Chilli Fried Rice (Printable Format)

Succulent garlic prawns atop sweet chilli fried rice with crisp vegetables in a quick Asian-inspired dish ready in 35 minutes.

# What You Need:

→ Garlic Prawns

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -

→ Sweet Chilli Fried Rice

09 -
10 -
11 -
12 -
13 -
14 -
15 -
16 -
17 -
18 -
19 -
20 -

# How-To Steps:

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. Push vegetables to one side and pour in beaten eggs. Scramble until just set, then mix with vegetables.
03 - 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.
04 - 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 Suggestions:

01 -
  • The sweet chilli sauce creates this gorgeous sticky glaze that clings to every grain of rice
  • It comes together in under 35 minutes but tastes like something from a restaurant
  • You can prep everything ahead and just cook when ready
02 -
  • Overcooked prawns are rubbery and sad, so remove them the second they turn pink
  • Cold, day-old rice prevents mushy fried rice because the grains have dried out slightly
  • Have all ingredients prepped before you start cooking since everything happens fast once the heat is on
03 -
  • Dry your prawns thoroughly with paper towels before cooking to get a proper sear instead of steam
  • Let your pan get properly hot before adding ingredients so everything gets that nice caramelized edge

Go Back