Garlic Prawns Sweet Chilli Fried Rice

The first time my roommate brought home prawns from the coastal market, I panicked. Thirty minutes later we were sitting cross-legged on the kitchen floor, plates balanced on coffee table books, eating this incredible sweet chilli fried rice that I threw together with whatever was in the fridge. Now it is the dinner I make when I want to feel like I am eating at a bustling Asian street stall without leaving my apartment.

Last summer my sister visited and we made this for a casual Friday dinner. She watched me cook the prawns and told me she never realized how quickly they actually cook until she saw me turn them pink in under three minutes flat. We ended up making double batches because neither of us wanted the week of leftovers to end.

Ingredients

• 500 g (1 lb) large raw prawns: Fresh prawns make all the difference here and I learned to pat them completely dry before cooking or they will steam instead of sear
• 2 tbsp olive oil: Use a neutral oil with a decent smoke point since you will be cooking over medium-high heat
• 3 cloves garlic, finely minced: Do not be tempted to use pre-minced garlic because fresh cloves give you that aromatic punch that fills the entire kitchen
• 1 tbsp unsalted butter: This creates that luxurious restaurant-style finish and helps the garlic and lemon cling to every prawn
• 1 tbsp lemon juice: Freshly squeezed brightens everything and cuts through the richness
• 1/4 tsp freshly ground black pepper and 1/4 tsp salt: Keep it simple since the prawns are naturally sweet and delicate
• 2 tbsp chopped fresh parsley: Adds a pop of color and fresh contrast to the savory buttery sauce
• 3 cups cooked jasmine rice (preferably cold, day-old): I cannot stress this enough but day-old rice is the secret to perfect fried rice texture
• 2 tbsp vegetable oil: You need a neutral oil that can handle high heat stir-frying without burning
• 1 small onion, finely diced: Dice it small so it cooks evenly and disappears into the rice rather than staying crunchy
• 2 garlic cloves, minced: Because you can never have too much garlic in life
• 1 medium carrot, diced: Adds sweetness and those beautiful orange flecks throughout the rice
• 1 red bell pepper, diced: Brings crunch and color that makes this feel special
• 100 g (1 cup) frozen peas: They add bursts of sweetness and I always keep a bag in the freezer specifically for fried rice emergencies
• 2 eggs, lightly beaten: These get scrambled into the rice and make everything feel so satisfying and complete
• 3 tbsp sweet chilli sauce: This is the star that ties everything together with that perfect sweet-spicy kick
• 2 tbsp soy sauce: Adds the necessary umami depth and seasoning to the rice
• 1 tsp sesame oil: A tiny amount goes a long way to give it that authentic aromatic finish
• 2 spring onions, thinly sliced: Fresh onion on top makes it look pretty and adds a mild crisp bite

Instructions

Cook the garlic prawns first:

Heat olive oil in a large skillet over medium-high heat, add minced garlic and let it sizzle for just 30 seconds until fragrant but not brown, then add prawns seasoned with salt and pepper and cook for 2 to 3 minutes until they turn pink and opaque. Stir in butter and lemon juice, toss everything together until the prawns are glossy and coated, then remove them from the pan and set aside on a plate.

Start the fried rice base:

Heat vegetable oil in a wok or large skillet over medium-high heat, toss in onion, garlic, carrot and bell pepper, and stir-fry for 2 to 3 minutes until the vegetables soften and become fragrant. Push all the vegetables to one side of the pan and pour beaten eggs into the empty space, scrambling them until just set before mixing everything together.

Bring it all together:

Add cooked rice, frozen peas, sweet chilli sauce, soy sauce and sesame oil to the pan, stir-frying for 3 to 4 minutes and breaking up any clumps until the rice is heated through and coated in sauce. Fold in sliced spring onions, then divide the sweet chilli fried rice among plates and top each serving with garlic prawns.

Finish and serve:

Garnish generously with chopped parsley and extra lemon wedges if you like, then serve immediately while everything is still hot and steaming.

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My dad always says he can tell when I have made this dish because the garlic butter scent lingers in the hallway for hours afterward. It has become our lazy Sunday tradition, the kind of meal where we eat too much and then sprawl on the couch completely satisfied.

Making It Your Own

I started adding diced red bell pepper when I wanted more color and discovered it brings this lovely sweetness that balances the chilli heat perfectly. Sometimes I throw in baby corn or snap peas if that is what I have in the crisper drawer.

Perfect Rice Every Time

After years of mushy fried rice disasters, I finally learned to spread cooked rice on a baking sheet and let it cool completely in the fridge before using it. The grains dry out just enough to get that perfect separate texture in the wok.

Getting Ahead

You can chop all the vegetables and whisk the sauce ingredients together in the morning, then store everything in the fridge. I often prep the rice the day before and keep the prawns marinating in garlic and oil for even more flavor.

• Cook your rice at least one day ahead and store it uncovered in the fridge
• Set out all ingredients in small bowls before you start like a proper cooking show
• Make sure your pan is properly hot before adding any ingredients

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There is something so satisfying about a dish that comes together this quickly yet tastes like it came from a restaurant kitchen. I hope this becomes your go-to weeknight victory meal too.

Recipe Questions & Answers

→ Can I use frozen prawns?

Yes, thaw frozen prawns completely before cooking. Pat them dry with paper towels to remove excess moisture, which helps achieve better searing and prevents them from becoming watery during cooking.

→ Why 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 will clump together rather than achieving the ideal fluffy, separate grain texture.

→ How spicy is this dish?

The sweet chilli sauce provides mild to moderate heat with a sweet profile. For more spice, add chilli flakes to the prawns or increase the sweet chilli sauce. You can also drizzle extra sriracha or chilli oil when serving.

→ What protein alternatives work well?

Chicken breast or thigh cubes work beautifully with the same garlic preparation. Firm tofu makes an excellent vegetarian option—press and cube it, then pan-fry until golden before adding garlic. Even sliced steak or salmon fillets pair wonderfully with the sweet chilli rice.

→ Can I make this gluten-free?

Absolutely. Simply substitute regular soy sauce with tamari or a certified gluten-free soy sauce alternative. Check that your sweet chilli sauce is also gluten-free, as some brands contain wheat-based thickeners or soy sauce.

→ 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 or skillet over medium-high heat, adding a splash of water if needed. Warm prawns gently to avoid overcooking—they only need 1-2 minutes to heat through.