Pin It This vibrant Asian fusion dish combines succulent garlic prawns with fragrant fried rice tossed in sweet chilli sauce. Ready in just 40 minutes, it features crisp vegetables like bell peppers, carrots, and peas, all wok-fried with aromatic jasmine rice, sesame oil, and spring onions. The prawns are marinated in garlic, lemon, and olive oil for maximum flavour, then perfectly seared until pink and tender. Each serving delivers a satisfying balance of protein and carbohydrates with a delicious sweet-spicy kick.
The first time I made garlic prawns, I underestimated how quickly they cook. Two minutes per side is all it takes. I've since learned that prawns tell you when they're done. They turn pink and curl slightly. Perfect prawns need minimal intervention. Fresh garlic, good oil, a squeeze of lemon. That's it.
My roommate used to order delivery fried rice every Friday night. Then I made this version. Now she asks if I'm making it instead. The smell of garlic hitting hot oil fills the whole apartment. It's become our weekend ritual. Simple, satisfying, and infinitely better than anything that comes in plastic containers.
Ingredients
- Large raw prawns: Fresh or frozen works, but thaw them completely and pat dry before marinating
- Olive oil: Helps the garlic and lemon cling to the prawns while they cook
- Garlic cloves: Finely minced so they distribute evenly and don't burn
- Lemon juice: Brightens everything and cuts through the richness
- Cooked jasmine rice: Day old rice is best. It dries out slightly and fries up perfectly separate
- Sweet chilli sauce: The backbone of the dish. Add more if you love heat and sweetness
- Soy sauce: Balances the sweet chilli with salt and depth
- Sesame oil: A finishing touch that adds nutty aroma
Instructions
- Marinate the prawns:
- Toss prawns with olive oil, garlic, lemon juice, salt, and pepper. Let them sit for 10 minutes while you prep everything else.
- Sear the prawns:
- Heat a skillet over medium-high heat. Cook prawns 1 to 2 minutes per side until pink and opaque. Set aside covered.
- Start the vegetables:
- Heat oil in a wok. Add onion, bell pepper, and carrot. Stir-fry for 3 to 4 minutes until tender but still crisp.
- Scramble the eggs:
- Push vegetables aside and pour in beaten eggs. Scramble until just set, then mix everything together.
- Add the rice and sauce:
- Add rice and break up clumps. Stir in sweet chilli sauce, soy sauce, and sesame oil. Toss until everything is coated and hot.
- Finish and serve:
- Stir in spring onions. Pile rice onto plates and top with garlic prawns.
Pin It Last summer, I served this at a small dinner party. Everyone went quiet for the first five minutes. That's when you know a dish works. The prawns were sweet and garlicky. The rice had that perfect chew. One friend asked for the recipe before she even finished her plate.
Getting The Rice Right
Fried rice rewards patience. Cold rice grains separate easily when they hit the hot wok. Fresh rice clumps together and steams instead of frying. I always cook extra rice the night before. Spread it on a baking sheet to cool completely. Then refrigerate it overnight. This simple step transforms the final dish completely.
Building Layers of Flavor
Sweet chilli sauce does heavy lifting here. It brings sugar, heat, and vinegar all at once. The soy sauce adds salt and umami. Sesame oil finishes with nutty depth. Taste the rice before serving. Some sweet chilli brands are sweeter than others. You might want more soy sauce to balance it out.
Making It Your Own
This recipe adapts easily to what you have. Frozen peas work perfectly. Fresh corn kernels add sweetness. Dice up whatever vegetables need using. The prawns can become chicken, tofu, or even scrambled eggs for a vegetarian version.
- Grate fresh ginger into the rice with the vegetables for extra warmth
- Add a handful of baby spinach at the very end for color
- Top with fried shallots or crispy garlic for crunch
Pin It This recipe has earned its place in my regular rotation. Fast enough for weeknights. Impressive enough for guests. The combination never gets old.
Recipe Questions
- → Can I use frozen prawns instead of fresh?
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Yes, frozen prawns work well for this dish. Thaw them completely before marinating and pat dry to remove excess moisture for better searing.
- → Why should I use cooled cooked rice?
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Cold rice from the fridge or at room temperature works best as it's less sticky and creates fluffier, separate grains when stir-fried.
- → How can I make this dish spicier?
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Add sliced fresh red chilli to the rice while stir-frying, or increase the sweet chilli sauce. A dash of chilli flakes or sriracha also works.
- → Can I substitute the prawns?
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Yes, diced chicken breast, firm tofu cubes, or even sliced pork make excellent alternatives. Adjust cooking time accordingly.
- → What wine pairs well with this dish?
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A crisp Sauvignon Blanc or dry Riesling complements the sweet and spicy flavours beautifully. Light-bodied whites work best.
- → Is this dish gluten-free?
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It can be. Use gluten-free soy sauce (tamari) and check your sweet chilli sauce label for hidden gluten.
