Garlic Prawns Sweet Chilli Fried Rice

The aroma of sizzling garlic and prawns filling my tiny apartment kitchen on a rainy Tuesday evening still makes me smile. I had been experimenting with fried rice for months, never quite getting that restaurant-quality texture until I finally learned the secret of using day-old rice. When I first tossed sweet chilli sauce into the mix instead of the usual chili paste, something magical happened.

My sister dropped by unexpectedly that evening and ended up staying for dinner. She kept hovering around the stove, asking what smelled so incredible, and when we finally sat down to eat, she declared it better than the version from our go-go takeout place. Now it is become our thing whenever she visits.

Ingredients

• 250 g large raw prawns: Fresh prawns make all the difference here, and keeping them peeled and deveined saves precious prep time
• 2 tbsp olive oil: A fruity extra virgin olive oil adds a lovely richness to the prawns as they sizzle
• 3 garlic cloves: Do not be shy with the garlic, it creates that irresistible aromatic base that makes everyone hungry
• 1 tbsp lemon juice: Fresh lemon juice brightens the prawns and cuts through the richness beautifully
• 2 cups cooked jasmine rice: Using cold, day-old rice is absolutely crucial for achieving those separate, fluffy grains
• 2 tbsp sweet chilli sauce: This is the game-changer ingredient that adds a perfect balance of sweet and mild heat
• 1 tbsp soy sauce: Just enough to add depth and that savory umami we all crave in fried rice

Instructions

Marinate the prawns:

Toss the prawns gently with olive oil, minced garlic, lemon juice, salt, and pepper in a bowl. Let them sit for 10 minutes while you prep everything else.

Sear the prawns to perfection:

Heat your largest skillet over medium-high heat until it is properly hot. Cook the prawns for just 1 to 2 minutes per side until they turn pink and opaque, then remove them immediately to keep them tender.

Build the vegetable base:

Heat vegetable oil in a wok or skillet and add the onion, bell pepper, and carrot. Stir-fry them for 3 to 4 minutes until they soften but still have a nice crunch.

Scramble the eggs:

Push all the vegetables to one side of the wok and pour in the beaten eggs. Scramble them quickly until just set, then mix them through the vegetables.

Bring it all together:

Add the cold rice, breaking up any clumps with your spatula. Pour in the sweet chilli sauce, soy sauce, and sesame oil, tossing everything together until the rice is heated through and coated evenly.

Finish and serve:

Stir in the sliced spring onions and divide the fragrant fried rice between two plates. Top generously with those gorgeous garlic prawns and serve immediately.

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This recipe has become my go-to for dinner parties because it looks impressive but is actually quite straightforward to make. There is something about the combination of textures and flavors that makes people pause mid-bite and ask what is in it.

Getting That Restaurant Texture

The biggest mistake I used to make was using freshly cooked rice, which turns into mushy clumps in the wok. Spreading cooked rice on a baking sheet and refrigerating it overnight dries it out just enough to achieve those beautiful separate grains that define great fried rice.

Customizing The Heat Level

Sweet chilli sauce already brings a gentle warmth, but some nights I crave something bolder. A fresh red chili sliced thin adds a bright, piercing heat that cuts through the sweetness, while a drizzle of chili oil creates a more sustained burn that builds as you eat.

Making It Your Own

The beauty of this dish lies in how adaptable it is to whatever you have in the fridge or whatever mood you are in. Some of my best variations came from moments of improvisation.

• Cashews or peanuts add a delightful crunch and complement the Asian flavors perfectly
• Fresh basil or cilantro tossed in at the end brightens the whole dish
• A squeeze of lime right before serving adds a fresh zing that lifts everything

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I hope this recipe finds its way into your regular rotation and brings as much joy to your kitchen as it has to mine.

Recipe Questions & Answers

→ Can I use fresh prawns instead of frozen?

Absolutely. Fresh prawns work beautifully and may even have slightly better texture. If using frozen, thaw them completely and pat dry before marinating to remove excess moisture, which helps achieve a nice sear.

→ What's the best rice to use for fried rice?

Jasmine rice is ideal for its fragrance and slightly sticky texture. The key is using cooked, cooled rice—ideally leftover from the day before. This prevents the grains from clumping and ensures each piece separates perfectly when stir-frying.

→ Can I make this less spicy?

Definitely. Reduce the sweet chilli sauce to 1 tablespoon and adjust the soy sauce to taste. The sweetness of the chilli sauce is balanced by soy, so you may want to add a touch more soy sauce if reducing the chilli element.

→ Is this dish freezer-friendly?

The fried rice freezes well for up to 2 months in airtight containers. However, prawns are best cooked fresh as they can become rubbery when frozen and reheated. Consider making extra rice portion and freezing it separately, then quickly sear fresh prawns when serving.

→ What vegetables work well as substitutions?

Fine beans, snap peas, corn kernels, or baby spinach all work beautifully. For crunch, try water chestnuts or bamboo shoots. The key is cutting vegetables into small, even pieces so they cook quickly and uniformly with the rice.

→ Can I cook this in a regular frying pan?

A large frying pan works perfectly if you don't have a wok. The key is using a pan with high sides and cooking over medium-high heat. Work in batches if needed to avoid overcrowding, which steams rather than stir-fries the ingredients.