Garlic Prawns Sweet Chilli Fried Rice

The first time I made this dish was on a rainy Tuesday when I desperately needed something that felt like takeout but used what was already in my fridge. The way the garlic butter sizzles when those prawns hit the pan still makes my stomach growl every single time. Now its become my go-to when friends pop over unexpectedly because it looks impressive but actually comes together in about twenty minutes flat.

Last summer my sister came to visit and I whipped this up for dinner. She actually asked if I'd ordered from our favorite Thai place down the street. Watching her face light up when she took that first bite of prawn with the garlicky butter still clinging to it honestly made my entire week.

Ingredients

• 200 g large raw prawns: Fresh prawns give the best texture but frozen thawed ones work perfectly fine too just pat them really dry before cooking
• 2 tbsp unsalted butter: This is what creates that rich garlic sauce that youll want to mop up with every bite
• 3 cloves garlic: Dont be shy with the garlic here it pairs beautifully with the sweet chilli flavors
• 1 tbsp olive oil: Prevents the butter from burning while still giving you that buttery flavor
• ½ tsp sea salt: Enhances the natural sweetness of the prawns
• ¼ tsp cracked black pepper: Adds just enough heat to balance the sweetness
• 1 tbsp fresh lemon juice: Cuts through the rich butter and brightens the whole dish
• 1 tbsp chopped fresh parsley: Adds a fresh pop of color and flavor though totally optional if you dont have any
• 1 tbsp vegetable oil: High smoke point makes it perfect for stir frying the rice
• 2 eggs: Scrambled ahead of time they add protein and create those fluffy egg bits you love in fried rice
• 1 small onion: Adds savory depth to the rice base
• 1 red bell pepper: Brings sweetness and a gorgeous vibrant color contrast
• 100 g frozen peas: Little pops of sweetness that balance the savory elements
• 250 g cooked jasmine rice: Day old rice is absolutely crucial here fresh rice turns into mush
• 2 tbsp sweet chilli sauce: The star of the rice add more if you love that sweet spicy kick
• 1 tbsp soy sauce: Adds that essential umami depth and beautiful golden color
• 2 spring onions: Fresh oniony bite that cuts through the rich flavors
• 1 tsp sesame oil: Optional but adds such a lovely nutty finish

Instructions

Prep your ingredients:

Chop everything before you start cooking because this dish comes together fast once the heat is on

Scramble the eggs:

Heat 1 tbsp oil in your wok over medium high heat pour in beaten eggs and scramble until just set then remove them and set aside

Cook the vegetables:

Add another tablespoon of oil to the pan toss in onion bell pepper and peas stir fry for 2 to 3 minutes until theyve softened slightly

Add the rice:

Dump in your cooked rice breaking up any clumps with your spatula and stir fry for 2 to 3 minutes until everything is hot and starting to get a little crispy

Season the rice:

Toss the scrambled eggs back in along with sweet chilli sauce and soy sauce stir until every grain is coated then finish with spring onions and sesame oil

Start the prawns:

In a separate skillet heat olive oil and butter over medium high until the butter bubbles add garlic and cook for just 30 seconds until fragrant

Cook the prawns:

Add prawns season with salt and pepper and cook for 2 to 3 minutes until theyre pink and opaque turning once halfway through

Finish with lemon:

Squeeze that fresh lemon juice all over the prawns and sprinkle with parsley if youve got it

Plate it up:

Pile that sweet chilli rice high on plates top with those gorgeous garlic prawns and maybe some extra spring onions for good measure

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This recipe has saved me so many nights when I wanted something special but had zero energy to cook anything complicated. Theres something so satisfying about taking simple ingredients and turning them into something that feels like it came from a restaurant kitchen.

Making It Your Own

Sometimes I toss in a handful of cashews right at the end for crunch or swap the prawns for cubes of chicken thigh when my brother visits. The beauty of this dish is how well it adapts to whatever youre craving or whatever you have in the freezer.

The Secret To Perfect Fried Rice

I learned this trick from a chef friend who told me the most important step is breaking up the rice clumps with your hands before it even hits the pan. Cold rice from the fridge separates easily and each grain gets coated in that sweet chilli soy mixture instead of clumping together.

Serving Suggestions

This rice stands perfectly on its own but sometimes I serve it with a simple cucumber salad dressed with rice vinegar to cut through the richness. A cold beer or crisp white wine pairs beautifully with all these bold flavors.

• Use tamari instead of soy sauce to keep it gluten free
• Double the garlic butter sauce because youre going to want extra for the rice
• Everything should be ready to go before you start cooking the rice

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I hope this becomes one of those recipes you turn to again and again because it never fails to make dinner feel like a special occasion.

Recipe FAQs

→ Can I use fresh rice instead of day-old?

Fresh rice can work, but day-old rice produces superior texture. The grains dry out overnight, preventing mushiness during stir-frying. If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 2 hours before using.

→ What other proteins work well with this dish?

Sliced chicken breast, cubes of firm tofu, or even thinly sliced beef pair beautifully with the sweet chilli fried rice. Adjust cooking times accordingly—chicken needs about 5-6 minutes, while tofu only requires 2-3 minutes to golden.

→ How can I make this gluten-free?

Substitute regular soy sauce with tamari or coconut aminos. Ensure your sweet chilli sauce is certified gluten-free, as some brands contain wheat-based thickeners. All other ingredients naturally fit a gluten-free diet.

→ Can I prepare components ahead of time?

Absolutely! Chop vegetables up to 24 hours in advance and store them in airtight containers. The fried rice base can be prepared earlier and gently reheated. Prawns cook best just before serving to maintain their tender texture and buttery garlic flavor.

→ How spicy is this dish?

The sweet chilli sauce provides mild heat balanced by sweetness. For more spice, add sliced fresh chilies during the vegetable sauté or drizzle with sriracha before serving. Conversely, reduce the sweet chilli sauce to 1 tablespoon for a milder version.

→ What vegetables can I add to the fried rice?

Shredded cabbage, bean sprouts, corn, diced carrots, or snap peas all work wonderfully. For added crunch, try water chestnuts or cashews. Use approximately 150g total vegetables to maintain the rice-to-vegetable ratio.