Garlic Prawns Sweet Chilli Rice (Print View)
Tender garlic prawns atop fragrant fried rice with sweet chilli, crisp vegetables, and sesame notes.
# What You'll Need:
→ For the Garlic Prawns
01 - 9 oz large raw prawns, peeled and deveined
02 - 2 tbsp olive oil
03 - 3 garlic cloves, finely minced
04 - 1 tbsp lemon juice
05 - 1/4 tsp salt
06 - 1/4 tsp freshly ground black pepper
07 - 1 tbsp chopped fresh parsley
→ For the Sweet Chilli Fried Rice
08 - 2 cups cooked jasmine rice, cooled
09 - 1 tbsp vegetable oil
10 - 1 small onion, finely diced
11 - 1 red bell pepper, diced
12 - 1 carrot, peeled and diced
13 - 3.5 oz frozen peas
14 - 2 large eggs, lightly beaten
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 - In a bowl, toss the prawns with olive oil, minced garlic, lemon juice, salt, and pepper. Let marinate for 10 minutes to allow flavors to penetrate.
02 - Heat a large skillet over medium-high heat. Add marinated prawns and cook for 1-2 minutes per side until pink and opaque throughout. Remove from skillet and keep warm.
03 - Heat vegetable oil in a large wok or skillet over medium heat. Add onion, bell pepper, and carrot. Stir-fry for 3-4 minutes until vegetables are just tender.
04 - Add frozen peas and cook for another minute. Push vegetables to one side of the wok, pour in beaten eggs, and scramble until just set. Combine with vegetables.
05 - Add cooked rice to the wok, breaking up any clumps with your spatula. Stir in sweet chilli sauce, soy sauce, and sesame oil. Toss everything together thoroughly until well combined and heated through.
06 - Stir in sliced spring onions and remove from heat. Divide fried rice between two plates and top each portion with the cooked garlic prawns.
# Expert Suggestions:
01 -
- The sweet chilli sauce brings this perfect sticky gloss that coats every grain of rice like something you would order from your favorite spot
- Everything cooks in one pan and lands on the table in under 40 minutes even on busy weeknights
02 -
- Cold rice from the refrigerator is absolutely non negotiable here or you will end up with clumpy, disappointing results
- Working quickly once ingredients hit the wok keeps textures distinct and prevents anything from getting soggy
03 -
- Pat prawns completely dry before marinating so the garlic oil clings instead of sliding right off
- Let your wok get properly smoking hot before adding any ingredients for that authentic restaurant sear