Garlic Prawns and Sweet Chilli Fried Rice

The first time I made this dish was after a long shift when I wanted something restaurant-quality but couldn't bear the thought of takeout menus. The way garlic hits hot oil and mingles with sweet chilli sauce creates this incredible aroma that filled my entire apartment. My roommate actually came out of her room asking what restaurant I'd ordered from.

Last summer I served this at a small dinner party when friends dropped by unexpectedly. Everyone was hovering around the stove watching the final toss happen, and we ended up eating straight from the wok because nobody wanted to wait for proper plating.

Ingredients

• 250 g large raw prawns: Fresh prawns give the best results but frozen ones work perfectly if thawed completely and patted dry before cooking
• 2 tbsp olive oil: This creates a beautiful foundation for the garlic to bloom without burning too quickly
• 3 garlic cloves: Freshly minced garlic releases more oils and flavor than pre-minced versions from a jar
• 1 tbsp lemon juice: The acidity cuts through the richness and brightens the entire dish
• 2 cups cooked jasmine rice: Day-old rice from the fridge works best because it's dried out slightly preventing mushy fried rice
• 1 tbsp vegetable oil: High smoke point oil is essential for proper stir-frying without burning
• 1 small onion: Finely diced so it softens quickly and distributes evenly throughout the rice
• 1 red bell pepper: Adds beautiful color and sweetness that complements the chilli sauce
• 1 carrot: Diced small so it cooks in the same time as the other vegetables
• 100 g frozen peas: These sweet pops of color need zero prep work and add protein
• 2 large eggs: Room temperature eggs scramble more evenly and incorporate better into the rice
• 2 tbsp sweet chilli sauce: This is the star that ties everything together with its sweet-spicy flavor
• 1 tbsp soy sauce: Adds that essential umami depth and gorgeous caramel color
• 2 spring onions: Fresh onion finish adds crunch and a bright pop against the rich rice
• 1 tsp sesame oil: Just a drizzle at the end adds that signature nutty fragrance

Instructions

Marinate the prawns:

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

Sear the prawns perfectly:

Heat your skillet over medium-high heat until it's properly hot. Cook prawns for just 1 to 2 minutes per side until they turn pink and opaque.

Start the vegetable base:

Heat vegetable oil in your wok over medium heat. Add onion, bell pepper and carrot, stir-frying for 3 to 4 minutes until just tender.

Add peas and scramble eggs:

Toss in the peas for one minute then push everything to one side. Pour in beaten eggs and scramble until just set before combining with vegetables.

Build the fried rice:

Add the cooled rice breaking up any clumps with your spatula. Stir in sweet chilli sauce, soy sauce and sesame oil tossing everything until well combined and heated through.

Finish and serve:

Stir in sliced spring onions and divide the fried rice between two plates. Top with those beautiful garlic prawns and serve immediately.

Save

This recipe has become my go-to for those nights when I want something impressive but don't have hours to spend cooking. The first time my partner tried it they actually asked if I'd been secretly taking cooking classes.

Making Restaurant Style Rice at Home

The secret to that dry, fluffy texture you get in restaurants is using cold rice that's had time to dry out slightly. Freshly cooked hot rice will turn gummy and clump together no matter how carefully you stir-fry it.

Perfect Prawn Timing

Overcooked prawns become rubbery and disappointing so watch them carefully. They're done the moment they turn completely pink and curl slightly which happens much faster than most people expect.

Building Your Wok Skills

Stir-frying is all about high heat and constant movement. Keep everything moving in the wok to prevent burning and ensure even cooking.

• Pre-measure all sauces into small bowls before starting
• Warm your plates in the oven so everything stays hot
• Have your garnish ready before you start the final toss

Save

This is one of those recipes that makes weeknight dinners feel like a special occasion. Hope it becomes a staple in your kitchen too.

Recipe FAQs

→ How long does it take to make this dish?

The total time is 40 minutes, including 20 minutes for preparation and 20 minutes for cooking. The prawns require a quick 10-minute marinade before cooking.

→ Can I use fresh prawns instead of frozen?

Yes, fresh prawns work wonderfully. Just ensure they are raw, peeled, and deveined before marinating. If using frozen prawns, thaw them completely and pat dry before marinating.

→ What type of rice works best for fried rice?

Jasmine rice is ideal for its fragrance and texture. Using leftover, cooked rice that has been cooled in the refrigerator is best—it stays firm during stir-frying and doesn't become mushy.

→ Can I make this dish spicy?

Absolutely. Add a sliced fresh red chilli when stir-frying the vegetables for extra heat. You can also increase the amount of sweet chilli sauce or add a dash of chilli flakes.

→ Is there a vegetarian alternative to prawns?

Yes, firm tofu cubes work beautifully as a substitute. Pan-fry the tofu until golden before adding, or use marinated tempeh for a protein-rich vegetarian option.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the fried rice in a wok over medium heat and quickly warm the prawns to prevent overcooking.