Garlic Prawns Sweet Chilli Fried Rice (Printable Version)
Succulent garlic prawns over fragrant sweet chilli fried rice with crisp vegetables in a tangy soy glaze.
# What You’ll Need:
→ For the Garlic Prawns
01 - 7 oz large raw prawns, peeled and deveined
02 - 2 tablespoons unsalted butter
03 - 3 cloves garlic, finely minced
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon cracked black pepper
07 - 1 tablespoon fresh lemon juice
08 - 1 tablespoon chopped fresh parsley
→ For the Sweet Chilli Fried Rice
09 - 1 tablespoon vegetable oil
10 - 2 large eggs, lightly beaten
11 - 1 small onion, finely diced
12 - 1 red bell pepper, diced
13 - 3.5 oz frozen peas
14 - 9 oz cooked jasmine rice, preferably day-old
15 - 2 tablespoons sweet chilli sauce
16 - 1 tablespoon soy sauce
17 - 2 spring onions, sliced
18 - 1 teaspoon sesame oil
# Directions:
01 - Prepare and measure all ingredients. Peel and devein prawns, mince garlic, dice onion and bell pepper, slice spring onions, and beat eggs. Ensure rice is at room temperature and clumps are broken apart.
02 - Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and pour in beaten eggs. Scramble quickly until just set but still moist, approximately 1 minute. Transfer to a plate and set aside. Wipe the pan clean.
03 - Return the skillet to medium-high heat with another tablespoon of oil. Add diced onion, red bell pepper, and frozen peas. Stir-fry for 2 to 3 minutes until vegetables begin to soften but retain some crunch.
04 - Add cooked jasmine rice to the skillet, breaking up any remaining clumps with a spatula. Stir-fry for 2 to 3 minutes, ensuring the rice is heated through and slightly toasted at the edges.
05 - Return scrambled eggs to the pan. Pour in sweet chilli sauce and soy sauce, tossing everything thoroughly to coat evenly. Stir in sliced spring onions and drizzle with sesame oil. Remove from heat and keep warm while preparing prawns.
06 - In a separate medium skillet, combine olive oil and butter over medium-high heat. Once butter foams, add minced garlic and sauté for 30 seconds until fragrant but not browned.
07 - Add prawns to the garlic butter, seasoning with sea salt and cracked black pepper. Cook for 2 to 3 minutes, turning once, until prawns turn pink and opaque throughout. Do not overcook.
08 - Remove skillet from heat immediately. Squeeze fresh lemon juice over the prawns and sprinkle with chopped parsley. Toss gently to coat.
09 - Portion sweet chilli fried rice onto serving plates. Arrange garlic prawns generously over the rice. Garnish with additional sliced spring onions or fresh herbs if desired. Serve immediately while hot.
# Quick Tips:
01 -
- The sweet chilli sauce creates this gorgeous sticky glaze that coats every single grain of rice perfectly
- You get that restaurant quality garlic prawn flavor without any fancy techniques or hard to find ingredients
02 -
- Day old rice is not a suggestion here its absolutely essential for getting those separate fluffy grains
- Have everything chopped and measured before you turn on any heat because stir frying moves incredibly fast
03 -
- Dry your prawns thoroughly with paper towels before cooking otherwise theyll steam instead of sear
- Let the pan get properly hot before adding the prawns that sizzle sound means youre getting that gorgeous golden sear