Garlic Prawns Sweet Chilli Fried Rice

The first time I made this dish was on a Tuesday night when my fridge was nearly empty except for some frozen prawns and leftover rice. My roommate walked in mid-cooking and asked what smelled so incredible, which is how this became our go-to comfort food. Something about the sweet heat hitting the sizzling garlic makes the whole kitchen feel alive.

I once served this to my cousin who claims she hates seafood, and she ate three servings. The trick is getting the prawns just right so they are sweet and succulent, not rubbery like so many restaurant versions. My partner now requests this every time we have friends over for dinner.

Ingredients

• 250 g large raw prawns: Fresh prawns make all the difference here, and keeping them sized generously means they stay juicy during that quick sear
• 2 tbsp olive oil: This coats the prawns beautifully and helps the garlic bloom without burning
• 3 garlic cloves: Finely minced so they dissolve into the prawns rather than staying in chunks
• 1 tbsp lemon juice: Brightens everything and cuts through the richness
• 1/4 tsp salt and pepper: Simple seasoning that lets the prawns shine
• 2 cups cooked jasmine rice: Day-old rice works best because it has dried out slightly, preventing gummy fried rice
• 1 tbsp vegetable oil: High smoke point oil is essential for proper fried rice texture
• 1 small onion, 1 red bell pepper, 1 carrot: These add sweetness and crunch that contrast perfectly with the soft rice
• 100 g frozen peas: They add pops of color and sweetness without any prep work
• 2 large eggs: Scrambled right in the wok, they create those fluffy ribbons everyone loves
• 2 tbsp sweet chilli sauce: The secret ingredient that ties everything together with that perfect balance of heat and sugar
• 1 tbsp soy sauce: Adds umami depth and a gorgeous caramel color
• 2 spring onions: Fresh finish that cuts through the richness
• 1 tsp sesame oil: Just enough to give it that restaurant-quality aroma at the end

Instructions

Marinate the prawns:

Toss the prawns with olive oil, garlic, lemon juice, salt, and pepper. Let them sit for 10 minutes while you prep everything else.

Sear the prawns:

Heat your skillet until it is ripping hot, then cook prawns for just 1 to 2 minutes per side. They should turn pink and opaque immediately. Remove and set aside.

Start the aromatics:

Heat vegetable oil in your wok over medium heat. Toss in onion, bell pepper, and carrot. Stir-fry for 3 to 4 minutes until they soften slightly but still have crunch.

Add the eggs:

Push vegetables to one side and pour in beaten eggs. Scramble until just set, then combine with vegetables.

Build the fried rice:

Add rice and break up clumps with your spatula. Pour in sweet chilli sauce, soy sauce, and sesame oil. Toss until everything is coated and heated through.

Finish and serve:

Stir in spring onions and divide rice between plates. Top with those gorgeous garlic prawns and serve immediately while everything is still hot.

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This recipe became my signature dish after I made it for a dinner party and everyone kept asking for the recipe. Now it is the meal I make when I want to impress without spending hours in the kitchen.

The Secret to Perfect Prawns

Prawns cook incredibly fast, and most people overcook them. You want them just pink and opaque, which usually takes barely two minutes per side. The residual heat will finish them off as they rest.

Making Fried Rice Like a Restaurant

Restaurants use extremely high heat and constantly toss the rice. At home, just focus on breaking up clumps and making sure every grain gets coated in sauce. The sweet chilli caramelizes slightly and creates those crispy bits everyone fights over.

Customizing Your Bowl

This recipe is incredibly forgiving, which is why I make it so often. You can swap ingredients based on what you have in your crisper drawer.

• Swap prawns for cubed tofu or chicken if you need it shellfish free
• Add sliced fresh chilli if you want more heat throughout the rice
• Extra vegetables like corn or snap peas work beautifully here

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There is something deeply satisfying about a meal that comes together this quickly yet tastes so complex. Enjoy every bite of those sweet, spicy, garlicky flavors.

Recipe FAQs

→ Can I use frozen prawns instead of fresh?

Yes, frozen prawns work well for this dish. Thaw them completely and pat dry before marinating to ensure they sear properly in the skillet.

→ Why must the rice be cooled before frying?

Cold, day-old rice has less moisture, which prevents the fried rice from becoming mushy. Freshly cooked hot rice will steam instead of fry, resulting in a gummy texture.

→ What can I substitute for sweet chilli sauce?

You can make a quick substitute by mixing sriracha with honey or brown sugar, or use a combination of chilli garlic sauce and a touch of sugar for similar heat and sweetness.

→ Is this dish suitable for meal prep?

The fried rice reheats beautifully for lunch the next day. However, prawns are best cooked fresh as they can become rubbery when reheated. Store components separately if possible.

→ Can I make this dish spicy?

Absolutely. Add sliced fresh red chilli to the rice during stir-frying, or increase the sweet chilli sauce. A dash of chilli oil or crushed red pepper flakes also works well.

→ What's the best way to reheat leftovers?

Reheat fried rice in a wok or skillet over medium heat with a splash of water or oil to refresh the texture. Avoid the microwave, which can make rice uneven and rubbery.