Garlic Prawns Sweet Chilli Fried Rice

The scent of garlic hitting hot oil still takes me back to my tiny apartment kitchen where I first attempted restaurant-style fried rice. I had friends coming over and zero confidence, but that sizzling sound changed everything. That night taught me that bold flavors don't require hours of work—just the right technique and fresh ingredients.

Last summer my sister visited and I made this for dinner. She's notoriously picky about seafood but went back for seconds, then asked if I could teach her the trick to perfectly seared prawns. We stood over the stove, wine in hand, while I showed her how to get that golden crust without overcooking them. Now it's her go-to when she wants to impress someone.

Ingredients

• 500 g (1 lb) large raw prawns: Fresh prawns give the best results but frozen thawed ones work perfectly—just pat them completely dry before cooking
• 2 tbsp olive oil: This has a higher smoke point than butter for the initial sear
• 3 cloves garlic, finely minced: Don't use pre-minced garlic here—fresh cloves make all the difference in the prawn coating
• 1 tbsp unsalted butter: Added at the end for that velvety restaurant finish
• 1 tbsp lemon juice: Cuts through the richness and brightens the entire dish
• 1/4 tsp freshly ground black pepper: Freshly cracked adds a warmth that pre-ground lacks
• 1/4 tsp salt: Just enough to enhance the natural sweetness of the prawns
• 2 tbsp chopped fresh parsley: Brings a pop of color and fresh contrast to the garlicky prawns
• 3 cups cooked jasmine rice: Day-old rice from the fridge is ideal—it firms up and separates better than freshly cooked
• 2 tbsp vegetable oil: Neutral oil lets the sweet chilli and sesame flavors shine
• 1 small onion, finely diced: Creates a aromatic base that melts into the rice
• 2 garlic cloves, minced: Builds layers of garlic flavor without overwhelming the palate
• 1 medium carrot, diced: Adds sweetness and texture contrast
• 1 red bell pepper, diced: Brings color and a subtle sweetness that pairs beautifully with chilli
• 100 g (1 cup) frozen peas: A classic fried rice addition that needs no prep work
• 2 eggs, lightly beaten: Creates creamy ribbons throughout the rice when scrambled properly
• 3 tbsp sweet chilli sauce: The star that gives the rice its signature sticky glaze
• 2 tbsp soy sauce: Adds depth and umami that balances the sweet chilli
• 1 tsp sesame oil: A little goes a long way—this is your finishing touch
• 2 spring onions, thinly sliced: Fresh bite and color to finish

Instructions

Sear the perfect prawns:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add minced garlic and let it sizzle for just 30 seconds until fragrant—any longer and it'll turn bitter. Toss in the prawns, season with salt and pepper, and cook for 2 to 3 minutes until they turn pink and opaque.

Add the buttery finish:

Stir in the butter and lemon juice, letting the butter melt and coat each prawn in a glossy sauce. Remove from heat immediately and set aside—the residual heat will finish cooking them gently.

Build the fried rice base:

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

Scramble the eggs:

Push all vegetables to one side of the wok and pour the beaten eggs into the empty space. Let them set for just a moment, then scramble until just cooked before mixing them through the vegetables.

Bring it all together:

Add the cooked rice, frozen peas, sweet chilli sauce, soy sauce, and sesame oil. Stir-fry for 3 to 4 minutes, breaking up any clumps with your spatula, until everything is heated through and each grain is coated in that sweet-savory glaze.

Finish with spring onions:

Fold in the sliced spring onions right at the end—they should stay bright and crisp.

Plate it up:

Divide the sweet chilli fried rice among four plates. Arrange the garlic prawns on top, letting some of that buttery garlic sauce drip down into the rice. Sprinkle with fresh parsley and serve with extra lemon wedges if you like things bright.

Save

This recipe has become my answer to every what should I make for dinner text from friends. There's something satisfying about taking simple ingredients and transforming them into something that feels special enough for guests but easy enough for Tuesday.

Getting That Restaurant Texture

Cold, day-old rice is non-negotiable here. Freshly cooked rice contains too much moisture and turns into mush when stir-fried. If you're in a pinch, spread freshly cooked rice on a baking sheet and freeze it for 20 minutes—it firms up the grains enough to work.

Making It Your Own

Sweet chilli sauce brands vary wildly in sweetness and heat intensity. Start with 2 tablespoons if you're sensitive to spice, then taste and add more. I've learned that some brands need an extra splash of soy sauce to balance them out.

Timing Is Everything

The key to this dish is having everything ready before you turn on the stove. Once you start stir-frying, there's no time to chop or measure. I set up little bowls of prepped ingredients like my own cooking show station.

• Keep your prawns moving in the pan so they cook evenly
• Don't overcrowd the wok or the rice will steam instead of fry
• Taste as you go and adjust the seasoning before serving

Save

Garnish with extra spring onions and serve immediately while everything's still steaming hot. This is the kind of meal that makes weeknight dinners feel like a treat.

Recipe Questions & Answers

→ Can I use fresh prawns instead of frozen?

Fresh prawns work wonderfully and may cook slightly faster than frozen. Ensure they're properly peeled and deveined before cooking. Pat them dry with paper towels to achieve better searing in the pan.

→ Why does the rice need to be cold and day-old?

Cold, day-old rice has dried out slightly, which prevents it from becoming mushy during stir-frying. Freshly cooked rice contains too much moisture and will result in a soggy texture rather than distinct, fluffy grains.

→ Can I make this dish spicy?

Absolutely. Add chilli flakes to the prawns while cooking, increase the sweet chilli sauce, or drizzle with sriracha when serving. You can also include sliced fresh chillies in the fried rice for extra heat throughout the dish.

→ What other proteins can I substitute for prawns?

Sliced chicken breast, cubed tofu, or even beef strips work beautifully. Adjust cooking times accordingly—chicken needs about 5-6 minutes to cook through, while tofu only needs 2-3 minutes to sear and absorb flavors.

→ Is this dish suitable for meal prep?

Yes, but store components separately. Keep the prawns and fried rice in different airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan rather than the microwave to maintain texture and prevent overcooking the seafood.

→ Can I use brown rice instead of jasmine?

Brown rice works well and adds extra fiber and nutrients. Cook it beforehand and ensure it's thoroughly chilled before use. Note that brown rice has a nuttier flavor and slightly chewier texture that complements the bold sweet chilli flavors.