Garlic Prawns Sweet Chilli Fried Rice

The first time I made this dish was on a Tuesday night when I needed something that felt special but wouldn't keep me in the kitchen until midnight. The combination of sizzling garlic butter prawns and that sweet-spicy fried rice has become my go-to when friends drop by unexpectedly and I want to serve something that looks impressive but comes together in under 40 minutes.

Last month my neighbor caught the amazing aroma waifting through our shared hallway and knocked on my door with a bowl of her own. We ended up having an impromptu dinner party right there at my kitchen counter, discovering that this recipe somehow tastes even better when shared with someone who appreciates good food.

Ingredients

• 200 g large raw prawns: Fresh prawns give you that perfect bounce and snap when cooked, but frozen and thawed works perfectly fine if that is what you have available
• 2 tbsp unsalted butter: The butter is what creates that rich, nutty foundation for the garlic prawns and helps them develop a beautiful golden color
• 3 cloves garlic, finely minced: Fresh garlic is non-negotiable here because it needs to sizzle and release all that aromatic oil into the butter
• 1 tbsp olive oil: This prevents the butter from burning over higher heat while keeping everything lubricated and smooth
• ½ tsp sea salt and ¼ tsp cracked black pepper: Simple seasoning that lets the natural sweetness of the prawns shine through without overwhelming them
• 1 tbsp fresh lemon juice: This bright acidic finish cuts through all that rich butter and ties everything together beautifully
• 1 tbsp chopped fresh parsley: Adds a fresh, herbaceous pop of color and flavor that makes the whole dish look professionally plated
• 1 tbsp vegetable oil: Neutral oil is perfect for high-heat frying without adding any competing flavors
• 2 eggs, lightly beaten: The eggs create those fluffy, golden curds that you want in proper fried rice, adding protein and texture
• 1 small onion and 1 red bell pepper: These aromatics build the flavor foundation and add beautiful pops of color throughout the rice
• 100 g frozen peas: Frozen peas are actually perfect here because they hold their shape better than fresh ones and add sweet bursts of flavor
• 250 g cooked jasmine rice: Day-old rice is your secret weapon for perfect fried rice because the grains dry out slightly and separate beautifully
• 2 tbsp sweet chilli sauce: This is the star ingredient that brings sweetness, heat, and that gorgeous glossy finish to every bite
• 1 tbsp soy sauce: Adds essential umami depth and saltiness that balances the sweet chilli perfectly
• 2 spring onions and 1 tsp sesame oil: These final touches add freshness and that classic Asian takeout aroma everyone loves

Instructions

Prep your ingredients first:

Have everything chopped, measured, and ready before you turn on any heat because fried rice happens fast once you start cooking

Scramble the eggs:

Heat 1 tablespoon oil in a large non-stick skillet or wok over medium-high heat, pour in beaten eggs, and scramble until just set but still moist, then transfer to a plate and wipe the pan clean

Cook the vegetables:

Add another tablespoon of oil to the pan and sauté the onion, bell pepper, and frozen peas for 2 to 3 minutes until they soften and start to develop some color

Add the rice and sauces:

Toss in the cooked rice, breaking up any clumps with your spatula, and stir-fry for 2 to 3 minutes until heated through and starting to get those crispy edges

Combine everything:

Return the scrambled eggs to the pan, pour in the sweet chilli sauce and soy sauce, toss everything together until well coated, then stir in the spring onions and sesame oil before removing from heat

Make the garlic butter prawns:

In a separate skillet, heat the olive oil and butter over medium-high heat, add the minced garlic and cook for 30 seconds until it becomes fragrant and starts to sizzle

Cook the prawns:

Add the prawns, season with salt and pepper, and cook for 2 to 3 minutes until they turn pink and opaque, turning them once halfway through

Finish with lemon:

Squeeze the fresh lemon juice over the prawns and sprinkle with parsley if you are using it, then serve them right on top of the sweet chilli fried rice

Save to everydaypinmeals

This recipe has saved me so many times when I have nothing in the fridge but leftover rice and a bag of frozen prawns. It has become one of those meals that feels like a treat but actually comes together faster than ordering takeout.

Making It Your Own

I have started adding a handful of cashews or roasted peanuts right at the end for extra crunch, and sometimes I throw in some baby corn or shredded cabbage when I want to bulk up the vegetables. The recipe is incredibly forgiving and adapts well to whatever you have on hand.

Perfect Rice Every Time

The key is spreading your cooked rice on a baking sheet and letting it air-dry in the fridge overnight if you have time. This technique helps each grain firm up slightly so they separate beautifully in the wok instead of clumping together.

Serving Suggestions

I like to serve this with extra wedges of lime on the side so everyone can adjust the acidity to their taste. A simple cucumber salad with rice vinegar dressing makes a refreshing contrast to all those rich, bold flavors.

• Set up a small bowl of extra sweet chilli sauce for those who love an extra kick
• Keep some crushed red pepper flakes handy for anyone who wants more heat
• Have extra lemon wedges ready because the acidity really makes the prawns sing

Save to everydaypinmeals

There is something incredibly satisfying about a dish that comes together this quickly yet tastes like it came from a restaurant kitchen. I hope this recipe becomes one of your weeknight heroes too.

Recipe FAQs

→ Can I use fresh prawns instead of frozen?

Yes, fresh prawns work wonderfully and may cook slightly faster than thawed frozen ones. Look for prawns that are firm, translucent, and smell like the ocean. If using frozen, thaw them overnight in the refrigerator or under cold running water before patting dry.

→ Why is day-old rice recommended for fried rice?

Day-old rice has dried slightly in the refrigerator, which prevents it from becoming mushy during stir-frying. Freshly cooked rice contains more moisture and can turn sticky or clumpy. If you must use fresh rice, spread it on a baking sheet and refrigerate uncovered for at least 2-3 hours to dry out slightly before cooking.

→ How spicy is this dish with sweet chilli sauce?

Sweet chilli sauce offers mild heat balanced by sweetness, making this dish family-friendly. The spice level is gentle enough for most palates while still adding warmth. For more heat, add sliced fresh chillies or a dash of chilli flakes when sautéing the garlic.

→ What protein alternatives work well in this dish?

Chicken breast or thigh pieces cut into bite-sized portions are excellent substitutes. For vegetarian options, try firm tofu cubes, tempeh, or even shiitake mushrooms for meaty texture. Adjust cooking times accordingly—chicken needs about 5-6 minutes to cook through, while tofu only needs 2-3 minutes to brown.

→ Can I make this dish ahead of time?

You can prepare components in advance: cook the fried rice up to a day ahead and store it refrigerated in an airtight container. The prawns are best cooked just before serving for optimal texture and flavor. Reheat the fried rice in a wok over medium-high heat, adding a splash of water if needed to prevent sticking.