Garlic Prawns Sweet Chilli Fried Rice (Printable Version)
Tender garlic prawns atop sweet chilli fried rice with crisp vegetables. A quick, satisfying Asian-inspired meal ready in 35 minutes.
# Ingredient List:
→ For the Garlic Prawns
01 - 1 lb large raw prawns, peeled and deveined
02 - 2 tbsp olive oil
03 - 3 cloves garlic, finely minced
04 - 1 tbsp unsalted butter
05 - 1 tbsp lemon juice
06 - 1/4 tsp freshly ground black pepper
07 - 1/4 tsp salt
08 - 2 tbsp chopped fresh parsley
→ For the Sweet Chilli Fried Rice
09 - 3 cups cooked jasmine rice, preferably cold, day-old
10 - 2 tbsp vegetable oil
11 - 1 small onion, finely diced
12 - 2 garlic cloves, minced
13 - 1 medium carrot, diced
14 - 1 red bell pepper, diced
15 - 1 cup frozen peas
16 - 2 eggs, lightly beaten
17 - 3 tbsp sweet chilli sauce
18 - 2 tbsp soy sauce
19 - 1 tsp sesame oil
20 - 2 spring onions, thinly sliced
# Step-by-Step Instructions:
01 - In a large skillet over medium-high heat, add olive oil. Add minced garlic and sauté for 30 seconds until fragrant. Add prawns, season with salt and pepper, and cook for 2-3 minutes until they turn pink and opaque. Stir in butter and lemon juice, toss to coat, then remove prawns from the pan and set aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add onion, garlic, carrot, and bell pepper. Stir-fry for 2-3 minutes until softened. Push vegetables to one side and pour in beaten eggs. Scramble until just set, then mix with vegetables. Add cooked rice, peas, sweet chilli sauce, soy sauce, and sesame oil. Stir-fry for 3-4 minutes, breaking up any clumps, until rice is heated through and well coated. Fold in sliced spring onions.
03 - Divide the sweet chilli fried rice among plates. Top each serving with garlic prawns. Garnish with chopped parsley and extra lemon wedges, if desired.
# Tips from hearthlykitchen:
01 -
- The prawns stay impossibly tender while getting this gorgeous garlic butter glaze that makes you want to lick the plate
- Fried rice that actually tastes restaurant quality but comes together faster than delivery would arrive
- That perfect balance of sweet chilli heat cutting through rich buttery prawns
02 -
- Day-old rice is absolutely non-negotiable because fresh rice turns into mushy glue in the pan
- Have everything chopped and measured before you start cooking because once you hit the heat this moves fast
- The prawns cook incredibly quickly and overcooking them makes them rubbery so watch them like a hawk
03 -
- Butter the prawns at the very end off the heat so it creates an emulsion instead of separating
- Spread the rice out in the pan and let it sear undisturbed for a minute to get those crispy bits everyone fights over