Garlic Prawns Sweet Chilli Fried Rice

Last Tuesday, I came home exhausted and stared at the fridge for ten minutes before grabbing prawns and day-old rice. Sometimes the best meals happen when you just start cooking without a plan and let garlic do the heavy lifting. That night taught me that sweet chilli sauce belongs in fried rice forever.

My sister-in-law asked for seconds before even finishing her first bowl. There is something deeply satisfying about watching people genuinely enjoy food you threw together on a whim.

Ingredients

• 500 g large raw prawns: Fresh and deveined makes all the difference, though frozen works if thawed completely
• 3 cloves garlic: Finely minced because big garlic chunks burn too fast
• 2 tbsp olive oil: High smoke point handles the heat without bitterness
• 1 tbsp unsalted butter: Adds that restaurant finish and glossy coating
• 1 tbsp lemon juice: Cuts through the richness and brightens everything
• 3 cups cooked jasmine rice: Day-old and cold from the fridge gives the best texture, seriously
• 3 tbsp sweet chilli sauce: The secret ingredient that makes people ask what you did differently
• 2 tbsp soy sauce: Adds depth and salt without overwhelming the sweetness

Instructions

Sear the prawns first:

Heat olive oil in a large skillet over medium-high heat, add minced garlic and let it sizzle for 30 seconds until fragrant but not brown. Toss in prawns, season with salt and pepper, and cook for 2 to 3 minutes until they turn pink and curl slightly.

Add the finish:

Stir in butter and lemon juice, letting the butter melt and coat everything beautifully. Remove prawns immediately and set them aside on a plate.

Start the rice base:

Heat vegetable oil in your wok or large skillet over medium-high heat. Add onion, garlic, carrot, and bell pepper, stir-frying for 2 to 3 minutes until softened and fragrant.

Scramble the eggs:

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

Bring it together:

Add cold rice, peas, sweet chilli sauce, soy sauce, and sesame oil. Stir-fry for 3 to 4 minutes, breaking up clumps, until rice is heated through and coated in sauce.

Finish and serve:

Fold in sliced spring onions, divide rice among plates, and top with garlic prawns. Sprinkle with fresh parsley and add extra lemon wedges if you like.

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This recipe has become my go-to when friends drop by unexpectedly. The prawns look impressive but the work is so minimal I can actually talk to people while cooking.

Getting The Rice Right

Cook your jasmine rice the night before and spread it on a baking sheet to cool completely. This prevents clumping and gives each grain that perfect separate texture. If you forget, fresh rice still works but spread it on a tray and refrigerate for 30 minutes while you prep everything else.

Prawn Perfection

Pat your prawns completely dry with paper towels before cooking. Water creates steam instead of sear, and you want that golden exterior. Keep them moving in the pan but not constantly, just enough to cook evenly without toughening them up.

Make It Yours

Sometimes I add diced pineapple or corn for extra sweetness and color. The recipe adapts beautifully to whatever vegetables you have lurking in the crisper drawer.

• Swap prawns for chicken thighs or firm tofu cubes
• Add a pinch of chilli flakes if you want more heat
• Double the sweet chilli sauce if you love things extra sweet

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Trust me, this will become one of those weeknight meals you make on repeat. Sweet, garlicky, and done before anyone gets hangry.

Recipe FAQs

→ Can I use fresh rice instead of day-old rice?

While day-old rice works best for achieving the perfect texture in fried rice, you can use freshly cooked rice. Spread the hot rice on a baking sheet and refrigerate for 30-60 minutes to dry it out slightly before cooking. This helps prevent the rice from becoming mushy during stir-frying.

→ What can I substitute for prawns?

You can easily replace prawns with diced chicken breast, firm tofu cubes, or even sliced beef. Adjust cooking times accordingly—chicken may need 4-5 minutes to cook through, while tofu only needs 2-3 minutes to brown and absorb flavors.

→ How spicy is this dish?

The heat level is mild to medium, coming primarily from the sweet chilli sauce. For more spice, add chilli flakes to the prawns or increase the sweet chilli sauce. For a milder version, reduce the sweet chilli sauce to 2 tablespoons.

→ Can I make this gluten-free?

Yes, simply substitute regular soy sauce with gluten-free tamari or coconut aminos. Ensure your sweet chilli sauce is certified gluten-free, as some brands contain wheat-based thickeners. All other ingredients are naturally gluten-free.

→ How do I store leftovers?

Store leftover prawns and fried rice separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice in a wok or skillet over medium heat, adding a splash of water if needed. Warm the prawns gently for 1-2 minutes to prevent overcooking.

→ What vegetables work well in this fried rice?

Beyond the suggested vegetables, you can add bok choy, snap peas, corn, bean sprouts, or sliced mushrooms. Feel free to use whatever fresh vegetables you have on hand, keeping pieces uniformly sized for even cooking.