Garlic Prawns Sweet Chilli Rice

The smell of garlic hitting hot oil still makes me think of that tiny apartment kitchen where I first attempted fried rice, burning the bottom while frantically tossing vegetables. Something magical happens when prawns meet butter and lemon at just the right moment. This dish came together on a rainy Tuesday when takeout felt too sad and effort felt too hard.

My partner walked in halfway through cooking and asked if I was secretly training to be a wok chef. The truth was simpler: I had leftover rice, frozen prawns, and a desperate need for something that felt like comfort. We ate standing at the counter, passing the pan between us.

Ingredients

• Large raw prawns 500g: The star of the show, peeled and deveined saves time and keeps the eating elegant.
• Olive oil 2 tbsp: Creates the foundation for that gorgeous garlic infusion.
• Garlic 5 cloves total: Divided between prawns and rice because you can never have too much.
• Unalted butter 1 tbsp: Added at the end for a silky finish on the prawns.
• Lemon juice 1 tbsp: Brightens everything and cuts through the richness.
• Freshly ground black pepper: Essential for waking up the prawn flavors.
• Salt: Season with care, the soy sauce brings saltiness too.
• Fresh parsley: A fresh garnish that makes it look finished.
• Cooked jasmine rice 3 cups: Cold and day old rice fries better than fresh.
• Vegetable oil 2 tbsp: Neutral oil for high heat stir frying.
• Small onion: Diced fine so it melts into the rice.
• Medium carrot: Adds color and subtle sweetness.
• Red bell pepper: Brings crunch and vibrant color.
• Frozen peas 100g: No thawing needed, they cook straight from frozen.
• Eggs 2: Lightly beaten for quick scrambling in the pan.
• Sweet chilli sauce 3 tbsp: The secret weapon that makes this rice addictive.
• Soy sauce 2 tbsp: Adds depth and that familiar umami kick.
• Sesame oil 1 tsp: A little goes a long way for nutty aroma.
• Spring onions: Fresh and sharp, saved for the very end.

Instructions

Sizzle the garlic:

Heat olive oil in a large skillet over medium high heat and add your minced garlic, letting it bloom for just 30 seconds until your kitchen smells incredible.

Cook the prawns:

Add prawns in a single layer, season with salt and pepper, and cook for 2 to 3 minutes until they turn pink and curl slightly.

Finish with butter and lemon:

Stir in butter and lemon juice, toss everything together so each prawn glistens, then remove them from the pan before they overcook.

Start the rice base:

Heat vegetable oil in your wok over medium high heat and toss in onion, garlic, carrot, and bell pepper, stir frying for 2 to 3 minutes.

Scramble the eggs:

Push vegetables to one side, pour in beaten eggs, and scramble until just set before mixing everything together.

Add rice and sauces:

Toss in your cold rice, frozen peas, sweet chilli sauce, soy sauce, and sesame oil, then stir fry for 3 to 4 minutes until every grain is coated and heated through.

Bring it together:

Fold in spring onions, divide rice among plates, and top with those gorgeous garlic prawns.

Save

I once made this for my skeptical father who swore he hated fusion food. He went back for seconds and asked for the recipe, which from him counts as a standing ovation.

Getting the Rice Right

Cold rice is the difference between restaurant quality fried rice and a sticky mess. I cook a batch the night before and spread it on a baking sheet to dry out in the fridge overnight. The grains firm up and separate beautifully when they hit the hot wok.

Prawn Timing Matters

Prawns wait for no one and they certainly do not wait for you to finish chopping vegetables. Have everything prepped and ready before the first prawn hits the pan because 30 seconds of distraction means the difference between tender and tough.

Making It Your Own

This recipe forgives substitutions beautifully and actually improves with creative additions. I have thrown in leftover roasted vegetables, swapped prawns for cubed tofu, and doubled the sweet chilli sauce when the craving hits hard.

• Chilli flakes in the prawn butter adds welcome heat.
• Gluten free soy sauce works perfectly for sensitive guests.
• Extra lemon wedges on the side let everyone adjust brightness.

Save

This dish has saved more weeknight dinners than I can count, and it always feels like a small victory on a plate.

Questions & Answers

→ Why should I use day-old rice for fried rice?

Day-old rice has dried out slightly, which prevents it from becoming mushy during stir-frying. Freshly cooked rice contains too much moisture and can clump together, while cold rice separates easily and achieves that perfect fluffy texture with distinct grains.

→ Can I use frozen prawns instead of fresh?

Yes, frozen prawns work perfectly. Thaw them completely and pat them dry with paper towels before cooking to remove excess moisture. This ensures they sear properly rather than steam in the pan.

→ How can I adjust the spice level?

For more heat, add chilli flakes to the prawns or increase the sweet chilli sauce. To make it milder, reduce the sweet chilli sauce to 2 tablespoons and add a splash more soy sauce for balance.

→ What proteins can substitute prawns?

Sliced chicken breast, pork strips, or firm tofu cubes work excellently. Adjust cooking times accordingly—chicken needs about 5-6 minutes to cook through, while tofu only needs 2-3 minutes to brown and crisp.

→ Is this dish gluten-free?

With one simple swap—using gluten-free soy sauce (tamari)—this entire dish becomes completely gluten-free. Always check your sweet chilli sauce label as some brands contain wheat-based thickeners.

→ Can I prepare components in advance?

Absolutely. The rice can be cooked and refrigerated up to 2 days ahead. Vegetables can be diced and stored in airtight containers. Prawns should be cleaned and prepared the same day for best quality and food safety.