Garlic Prawns and Sweet Chilli Fried Rice

One rainy Tuesday, I found myself staring at a container of leftover rice and a bag of prawns I'd forgotten in the fridge. The sweet chilli bottle in the door caught my eye, and suddenly I was throwing together what's now become my go-to comfort meal. Something about the way the prawns sizzle in garlic butter while the rice gets all those crispy bits just hits different.

Last month my roommate wandered in mid cooking and hovered around the stove, captivated by the aroma. We ended up eating straight from the wok while standing at the counter because neither of us could wait to plate it properly. Now she requests this dish at least once a week, and I never say no.

Ingredients

• Large raw prawns: Fresh prawns give the best texture, and deveining them yourself ensures they're clean and ready to absorb all that garlicky butter goodness
• Unsalted butter: Using unsalted butter lets you control the seasoning perfectly, and it creates that gorgeous golden brown fond in the pan
• Garlic cloves: Finely mincing the garlic releases more oils, making the flavour infuse into the prawns rather than just coating them
• Olive oil: The olive oil prevents the butter from burning while still giving you that rich, buttery finish you want
• Sea salt and cracked pepper: Fresh cracked pepper adds little bursts of spice throughout, while sea salt adheres better to the prawn surfaces
• Fresh lemon juice: A squeeze of bright acid right at the end cuts through the richness and wakes up all the other flavours
• Cooked jasmine rice: Day old rice is non negotiable here, fresh rice turns to mush, while leftover grains develop beautiful chewy edges
• Sweet chilli sauce: This creates that sticky glaze coating the rice, and I've found thinner sauces coat more evenly than thick ones
• Soy sauce: Just enough soy adds depth and umami without making the fried rice too salty or dark in colour
• Sesame oil: The optional finish of sesame oil adds this gorgeous nutty aroma that makes the whole dish feel more complete

Instructions

Prep your mise en place:

Having everything chopped and measured before you turn on the heat makes the actual cooking feel effortless and relaxed

Scramble the eggs first:

Hot oil and quick movements give you fluffy curds, and setting them aside prevents overcooking when everything else goes in

Sauté the vegetables:

Letting the onion, bell pepper and peas soften for those few minutes builds a sweet aromatic base that carries through the whole dish

Fry the rice:

Breaking up clumps with your spatula and letting the grains dance in the hot pan creates those crispy toasted bits everyone fights over

Combine and season:

The sweet chilli and soy sauce should sizzle when they hit the pan, coating each grain in that sticky glossy glaze

Sear the prawns:

Butter and garlic should foam gently before you add the prawns, and letting them develop colour on one side before turning gives you better texture

Finish with bright notes:

Lemon juice adds just the right brightness, and the parsley brings a fresh pop of green against all those golden tones

Save Pin

This recipe has saved me on countless busy weeknights when takeout sounded too tempting. Theres something deeply satisfying about transforming odds and ends from the fridge into something this delicious.

Making It Your Own

Sometimes I'll add a handful of baby spinach right at the end, letting it wilt slightly in the residual heat. The fresh green colour looks beautiful against the orange prawns and adds a nice nutritional boost without changing the flavours much.

Perfecting The Fried Rice

I've learned that spreading the rice in a thin layer across the pan and letting it sit undisturbed for 30 seconds creates those incredible crispy edges. The sound of rice crackling in the hot oil becomes this satisfying ASMR moment in my kitchen.

Serving Suggestions

A simple cucumber salad dressed with rice vinegar makes the perfect refreshing side to cut through the richness. I also like to set out extra sweet chilli sauce and chilli flakes at the table so everyone can adjust the heat level.

• Warming your serving bowls creates that restaurant presentation touch at home
• Sprinkling extra sesame seeds over the top adds visual appeal and a little crunch
• Leftovers reheat surprisingly well in the microwave with a splash of water

Save Pin

Every time I make this, I'm reminded that the simplest ingredients treated with a bit of care create the most memorable meals.

Recipe Questions & Answers

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

Day-old rice works best as it's drier and prevents mushy texture. If using fresh rice, spread it on a baking sheet and refrigerate for 1-2 hours to dry out before frying.

→ What can I substitute for prawns?

Chicken breast strips, firm tofu cubes, or even scallops work beautifully with the same garlic butter preparation and pair perfectly with the sweet chilli rice.

→ How spicy is this dish?

Sweet chilli sauce provides mild heat with a fruity sweetness. Adjust spice levels by adding fresh chilli slices or sriracha if you prefer more intensity.

→ Can I make this gluten-free?

Yes, simply use tamari or gluten-free soy sauce and ensure your sweet chilli sauce is certified gluten-free. All other ingredients are naturally gluten-free.

→ How do I store leftovers?

Store prawns and rice separately in airtight containers for up to 2 days. Reheat gently in the microwave or pan-fry to restore texture before serving.

→ What vegetables can I add?

Try adding diced carrots, snap peas, baby corn, or bok choy. Sauté harder vegetables first, then add quicker-cooking options like bean sprouts near the end.