Garlic Prawns Sweet Chilli Rice (Printable Version)

Succulent garlic prawns over fragrant fried rice with sweet chilli sauce and crisp vegetables—a vibrant, crowd-pleasing meal ready in 40 minutes.

# What You Need:

→ For the Garlic Prawns

01 - 9 oz large raw prawns, peeled and deveined
02 - 2 tablespoons olive oil
03 - 3 garlic cloves, finely minced
04 - 1 tablespoon lemon juice
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1 tablespoon chopped fresh parsley

→ For the Sweet Chilli Fried Rice

08 - 2 cups cooked jasmine rice, cooled
09 - 1 tablespoon 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 tablespoons sweet chilli sauce
16 - 1 tablespoon soy sauce
17 - 2 spring onions, sliced
18 - 1 teaspoon sesame oil

# How-To Steps:

01 - In a bowl, toss prawns with olive oil, minced garlic, lemon juice, salt, and pepper. Let marinate for 10 minutes.
02 - Heat a large skillet over medium-high heat. Add prawns and cook 1-2 minutes per side until pink and opaque. Remove from skillet and keep warm.
03 - Heat vegetable oil in a large wok or skillet over medium heat. Add onion, bell pepper, and carrot. Stir-fry for 3-4 minutes until just tender.
04 - Add peas and cook for another minute. Push vegetables to one side of the wok. Pour in beaten eggs and scramble until just set. Combine with vegetables.
05 - Add cooked rice, breaking up any clumps. Stir in sweet chilli sauce, soy sauce, and sesame oil. Toss well to combine and heat through.
06 - Stir in sliced spring onions. Divide fried rice between two plates. Top each with garlic prawns. Garnish with extra spring onion or parsley if desired.

# Helpful Tips:

01 -
  • The sweet heat from the chilli sauce balances the garlic prawns in a way that feels intentional but effortless
  • Everything comes together in about 40 minutes, making it perfect for weeknight date night
02 -
  • Cold rice is absolutely essential for proper fried rice texture. Warm rice clumps together and refuses to separate.
  • Do not overcrowd the pan when searing prawns. They steam instead of sear, and you lose that golden exterior.
03 -
  • Use your hands to break up cold rice clumps before adding to the wok, it works better than a spoon
  • Let the pan get fully hot before adding oil for the best sear on prawns

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