Garlic Prawns Sweet Chilli Fried Rice (Print View)
Tender garlic butter prawns atop fragrant sweet chilli fried rice with vegetables.
# What You'll Need:
→ For the Garlic Prawns
01 - 7 oz large raw prawns, peeled and deveined
02 - 2 tbsp unsalted butter
03 - 3 cloves garlic, finely minced
04 - 1 tbsp olive oil
05 - 1/2 tsp sea salt
06 - 1/4 tsp cracked black pepper
07 - 1 tbsp fresh lemon juice
08 - 1 tbsp chopped fresh parsley
→ For the Sweet Chilli Fried Rice
09 - 1 tbsp vegetable oil
10 - 2 eggs, lightly beaten
11 - 1 small onion, finely diced
12 - 1 red bell pepper, diced
13 - 3.5 oz frozen peas
14 - 9 oz cooked jasmine rice, preferably day-old
15 - 2 tbsp sweet chilli sauce
16 - 1 tbsp soy sauce
17 - 2 spring onions, sliced
18 - 1 tsp sesame oil
# Step-by-Step Directions:
01 - Prepare all ingredients and set aside. Ensure prawns are thawed if frozen and rice is at room temperature.
02 - Heat 1 tbsp oil in a large non-stick skillet or wok over medium-high heat. Add beaten eggs and scramble until just set but still moist. Transfer eggs to a plate and wipe the pan clean.
03 - Add another 1 tbsp oil to the same pan. Sauté diced onion, bell pepper, and frozen peas for 2-3 minutes until vegetables are softened and fragrant.
04 - Add cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes, tossing frequently, until rice is heated through and slightly crispy.
05 - Return scrambled eggs to the pan. Add sweet chilli sauce and soy sauce, tossing well to coat all ingredients evenly. Stir in spring onions and drizzle with sesame oil. Remove from heat and keep warm.
06 - In a separate medium skillet, heat olive oil and butter over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant but not browned.
07 - Add prawns to the skillet, season with salt and pepper. Cook for 2-3 minutes until pink and opaque, turning once halfway through cooking.
08 - Squeeze fresh lemon juice over prawns and sprinkle with chopped parsley. Remove from heat immediately.
09 - Divide sweet chilli fried rice between serving plates. Top with garlic prawns. Garnish with additional spring onions or fresh herbs if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The garlic butter prawns taste like something from a restaurant but come together in minutes
- Sweet chilli sauce adds this gorgeous sticky glaze that makes the rice impossible to stop eating
- Everything cooks in one pan except the prawns so cleanup stays remarkably manageable
02 -
- Overcooked prawns turn rubbery almost instantly so watch them carefully and remove from heat the moment they curl and turn opaque
- Cold rice from the refrigerator separates into individual grains while warm rice clumps together and becomes gummy
03 -
- Prep every single ingredient before you turn on any heat because this recipe moves quickly once started
- Pat the prawns completely dry with paper towels before cooking to get that gorgeous sear instead of steaming