Garlic Prawns Sweet Chilli Fried Rice

The kitchen still smelled like garlic and sweet chilli when my roommate wandered in, fork in hand, asking what had hit our apartment. That dinner started as an experiment with leftover rice and a bag of prawns I'd grabbed on impulse from the market. Now it's the meal that disappears fastest whenever friends gather around our tiny dining table.

Last summer, I made this for a friend who swore she hated fried rice because it always tasted greasy and heavy. She took one bite of this version, with the bright vegetables and that glossy sweet chilli finish, and asked for seconds before I'd even sat down. Watching someone rediscover a dish they thought they didnt like was pretty satisfying.

Ingredients

• 250 g large raw prawns: Fresh prawns make all the difference here, and deveining them yourself ensures they're clean and ready to soak up that garlic marinade
• 2 tbsp olive oil: A fruity extra virgin oil adds nice depth to the prawns while they cook
• 3 garlic cloves, finely minced: Don't be shy with the garlic, it's the backbone of the whole dish
• 1 tbsp lemon juice: Fresh lemon brightens everything and cuts through the richness
• 1/4 tsp salt and pepper: Keep the seasoning simple, let the other flavours shine
• 1 tbsp chopped fresh parsley: Adds a fresh herbal finish and makes everything look restaurant worthy
• 2 cups cooked jasmine rice, cooled: Day old rice is non negotiable here, fresh rice turns to mush in the wok
• 1 tbsp vegetable oil: A neutral oil with high smoke point works best for the fried rice
• 1 small onion, finely diced: White onion adds sweetness without overpowering delicate prawn flavour
• 1 red bell pepper, diced: Brings crunch and gorgeous colour to every bite
• 1 carrot, peeled and diced: Dice small so they cook through and stay tender crisp
• 100 g frozen peas: They add pops of sweetness and require zero prep work
• 2 large eggs, lightly beaten: Beaten ahead so they're ready to scramble into the rice
• 2 tbsp sweet chilli sauce: This is the magic ingredient that ties everything together
• 1 tbsp soy sauce: Adds just enough umami and saltiness to balance the sweet chilli
• 2 spring onions, sliced: Fresh onion on top makes each bowl feel special
• 1 tsp sesame oil: A finish at the end adds that restaurant aroma we all love

Instructions

Marinate the prawns:

Toss the prawns with olive oil, minced garlic, lemon juice, salt, and pepper in a bowl. Let them sit for 10 minutes while you prep everything else, the garlic will start working its magic.

Sear the prawns:

Heat a large skillet over medium-high heat until it's hot. Add the prawns and cook for 1 to 2 minutes per side until they turn pink and opaque, then remove them from the pan and keep them warm.

Start the vegetables:

Heat vegetable oil in a large wok or skillet over medium heat. Toss in the onion, bell pepper, and carrot, stir-frying for 3 to 4 minutes until they're just tender and fragrant.

Add the peas and eggs:

Stir in the frozen peas for another minute, then push all the vegetables to one side. Pour in the beaten eggs and scramble them until just set, then mix everything together.

Build the fried rice:

Add the cooled rice, breaking up any clumps with your spatula as you go. Pour in the sweet chilli sauce, soy sauce, and sesame oil, tossing until every grain is coated and glossy.

Finish and serve:

Stir in the sliced spring onions and divide the fried rice between two plates. Top each serving with the garlic prawns and any extra parsley you have on hand.

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My dad always said the sign of a good cook is making something better than takeout, and this recipe is proof. The first time I made it for my family, there was this moment of total silence at the table, just forks hitting plates and quiet appreciative noises.

Getting The Rice Texture Right

I learned the hard way that freshly cooked rice never works for fried rice, it turns into a gloopy, sticky disaster. Spread your cooked rice on a baking sheet and let it cool in the fridge for at least a few hours, ideally overnight. Those cold, separate grains are what give restaurant fried rice its signature fluffy texture.

Don't Overcrowd The Pan

When searing the prawns, give them space in the pan so they can develop a nice golden crust instead of steaming. If you're doubling the recipe, cook the prawns in two batches rather than crowding them all in at once. That little bit of browning adds so much more flavour than you'd expect.

Timing Everything Perfectly

The key to serving this dish hot is having the prawns ready to go the moment the fried rice finishes. I like to keep the cooked prawns in a warm oven while I finish the rice, so everything comes together at the same temperature. There's nothing worse than perfectly hot rice over ice cold prawns.

• Set your table before you start cooking, this dish is best enjoyed immediately
• Keep a small bowl of water beside the stove to wipe your pan between the prawns and rice if needed
• Have your final garnishes ready so you can top and serve without hesitation

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This recipe has become my go-to for busy weeknights when I want something that feels special but doesn't require hours in the kitchen. Hope it becomes a favourite in your home too.

Recipe Q&A

→ Can I use frozen prawns instead of fresh?

Yes, frozen prawns work well. Thaw them completely in the refrigerator before marinating and pat dry with paper towels to remove excess moisture for better searing.

→ Why must the rice be cooled before making fried rice?

Cooled rice has less moisture, which prevents the dish from becoming soggy. The grains separate easily, creating that signature fluffy fried rice texture. Day-old rice from the refrigerator works perfectly.

→ How can I adjust the spice level?

Add sliced fresh red chilli during the stir-fry for extra heat. Conversely, reduce the sweet chilli sauce to 1 tablespoon for a milder flavour. The dish balances sweet and spicy notes naturally.

→ What other proteins can I substitute for prawns?

Tofu cubes, sliced chicken breast, or even shredded pork work beautifully as alternatives. Adjust cooking times accordingly—chicken may need 5–6 minutes to cook through completely.

→ Can I make this dish ahead of time?

Prepare the fried rice components in advance and store separately. Cook fresh prawns just before serving, as they're best enjoyed immediately after searing. Reheat the fried rice in a wok over medium heat.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or dry Riesling complements the sweet and spicy flavours beautifully. The acidity and light fruit notes balance the chilli heat and garlic richness.