Garlic Prawns Sweet Chilli Fried Rice (Printable)
Juicy garlic prawns atop sweet chilli fried rice with fresh vegetables in under 35 minutes.
# What You'll Need:
→ 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 garnish
→ Sweet Chilli Fried Rice
09 - 3 cups cooked jasmine rice, preferably cold and 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
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. 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.
03 - Push vegetables to one side and pour in beaten eggs. Scramble until just set, then mix with vegetables.
04 - 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.
05 - Divide the sweet chilli fried rice among plates. Top each serving with garlic prawns. Garnish with chopped parsley and extra lemon wedges, if desired.
# Expert Tips:
01 -
- The prawns stay impossibly tender while the rice gets those perfect crispy bits everyone fights over
- Sweet chilli sauce creates this glossy coating that makes every bite addictive
02 -
- Overcooking prawns is the number one mistake, remove them the second they turn pink
- Breaking up rice clumps with your hands before adding them saves so much frustration
03 -
- Butter at the end of prawn cooking creates an instant glossy sauce
- Sesame oil is a finisher, not a cooking oil, add it last for maximum aroma