Garlic Prawns and Sweet Chilli Fried Rice (Printable)
Succulent garlic prawns over fragrant fried rice with sweet chilli sauce and crisp vegetables—a vibrant Asian fusion meal ready in 40 minutes.
# What You’ll Need:
→ For the Garlic Prawns
01 - 9 oz large raw prawns, peeled and deveined
02 - 2 tbsp olive oil
03 - 3 garlic cloves, finely minced
04 - 1 tbsp lemon juice
05 - 1/4 tsp salt
06 - 1/4 tsp freshly ground black pepper
07 - 1 tbsp chopped fresh parsley (optional)
→ For the Sweet Chilli Fried Rice
08 - 2 cups cooked jasmine rice, cooled
09 - 1 tbsp vegetable oil
10 - 1 small onion, finely diced
11 - 1 red bell pepper, diced
12 - 1 carrot, peeled and diced
13 - 3.5 oz frozen peas
14 - 2 large eggs, lightly beaten
15 - 2 tbsp sweet chilli sauce
16 - 1 tbsp soy sauce
17 - 2 spring onions, sliced
18 - 1 tsp sesame oil
# How To Make:
01 - Combine prawns with olive oil, minced garlic, lemon juice, salt, and pepper in a bowl. Let marinate for 10 minutes to infuse flavors.
02 - Heat a large skillet over medium-high heat. Add marinated prawns and cook for 1–2 minutes per side until pink and opaque throughout. Remove from skillet and set aside, keeping warm.
03 - Heat vegetable oil in a large wok or skillet over medium heat. Add onion, red bell pepper, and carrot. Stir-fry for 3–4 minutes until vegetables are just tender-crisp.
04 - Stir in frozen peas and cook for 1 minute. Push vegetables to one side of the wok, pour beaten eggs into the empty space, and scramble until just set. Combine with vegetables.
05 - Add cooked rice to the wok, breaking up any clumps with a spatula. Pour in sweet chilli sauce, soy sauce, and sesame oil. Toss thoroughly to coat all ingredients evenly and heat through.
06 - Stir in sliced spring onions. Divide fried rice between two plates and top each portion with garlic prawns. Garnish with additional spring onion or parsley if desired.
# Expert Advice:
01 -
- The prawns stay impossibly tender while the fried rice gets that perfect crispy-chewy texture from the wok heat
- Sweet chili sauce creates this gorgeous sticky glaze that clings to every grain of rice
02 -
- Cold, day-old rice is non-negotiable for fluffy fried rice that doesnt turn into mush
- Work in batches if your wok is crowded, otherwise everything steams instead of fries
03 -
- A hot wok is essential, so let it heat up properly before adding any oil or ingredients
- Don't overcrowd the pan or your prawns will steam instead of sear, working in batches if needed