Garlic Prawns Sweet Chilli Fried Rice (Printable)

Succulent garlic prawns over fragrant fried rice with sweet chilli sauce and crisp vegetables—a vibrant 40-minute meal.

# 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

# How To Make It:

01 - Combine prawns with olive oil, minced garlic, lemon juice, salt, and pepper in a bowl. Let marinate for 10 minutes to absorb flavors.
02 - Heat a large skillet over medium-high heat. Cook prawns for 1–2 minutes per side until pink and opaque throughout. Remove and keep warm.
03 - Heat vegetable oil in a wok or skillet over medium heat. Stir-fry onion, bell pepper, and carrot for 3–4 minutes until just tender.
04 - Stir in frozen peas and cook for 1 minute. Push vegetables to one side, pour in beaten eggs, and scramble until just set. Combine with vegetables.
05 - Add cooled rice, breaking up clumps. Stir in sweet chilli sauce, soy sauce, and sesame oil. Toss thoroughly to coat and heat through.
06 - Stir in sliced spring onions. Divide fried rice between plates, top with garlic prawns, and garnish with parsley if desired.

# Tips from dashanddishes:

01 -
  • The sweet chilli sauce creates this incredible sticky glaze that clings to every grain of rice
  • You get restaurant quality results without any fancy techniques or hard to find ingredients
02 -
  • Cold, day old rice is non negotiable here, fresh rice will turn into a gummy mess
  • Have all your ingredients prepped before you start cooking, once you fire up the wok everything happens fast
03 -
  • Pat your prawns completely dry before marinating, wet prawns will steam instead of developing that gorgeous sear
  • Let your wok or skillet get properly hot before adding any ingredients, that smoky wok hei flavor comes from high heat

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