Pin it This vibrant Asian fusion dish combines succulent prawns cooked in garlic butter with fragrant fried rice tossed in sweet chilli sauce. The prawns are seasoned simply with sea salt, cracked pepper, and fresh lemon juice to let their natural sweetness shine through. The fried rice features day-old jasmine rice stir-fried with scrambled eggs, diced onion, red bell pepper, and peas, all coated in a balance of sweet chilli and soy sauce.
Perfect for weeknight dinners or casual gatherings, this meal comes together in just 35 minutes. The contrast between the rich, buttery prawns and the slightly sweet, savory rice creates a satisfying balance of flavors and textures. Finish with sesame oil, spring onions, and optional parsley for extra depth and freshness.
The first time I made garlic prawns was on a Tuesday night when I needed something that felt special but wouldn't keep me in the kitchen until midnight. The sweet chilli fried rice happened by accident when I realized I had a jar of sauce languishing in the fridge and day-old rice that needed purpose.
Last summer my sister came over exhausted from work and I whipped this up. She actually stopped mid-bite to ask if I'd been secretly taking cooking classes, which might be the best compliment I've ever received in my own kitchen.
Ingredients
- Large raw prawns: Fresh prawns shrink less and hold their sweetness better, though frozen thawed ones work perfectly if that's what you have
- Unsalted butter: Lets you control the salt level while creating that luscious coating that makes restaurant prawns so good
- Garlic: Freshly minced is non-negotiable here, jarred garlic has a harsh aftertaste that overpowers delicate prawn flavor
- Olive oil: Prevents the butter from burning while still giving you that rich buttery finish
- Day-old jasmine rice: Dried out grains separate beautifully and absorb sauce without turning into mushy glop
- Sweet chilli sauce: This Thai staple is what transforms ordinary fried rice into something crave-worthy and slightly sticky
- Soy sauce: Adds that essential umami depth and beautiful golden color to the rice
- Eggs: Scrambled separately first, they become fluffy curds rather than rubbery bits in the finished rice
Instructions
- Prep everything before you turn on the stove:
- Having all ingredients chopped and measured makes the actual cooking feel effortless since once you start, things move quickly
- Scramble the eggs first:
- Heat your wok or skillet until it's properly hot, add oil and pour in beaten eggs, scrambling until just set but still moist, then remove them immediately
- Cook your vegetables:
- Into the same pan goes fresh oil, then onion, red pepper and frozen peas, stir-frying until the onion turns translucent and everything smells aromatic
- Add the rice and sauces:
- Drop in your cooked rice, breaking up clumps with your spatula, then toss in the eggs and pour over sweet chilli and soy sauce, stirring until every grain glistens
- Finish the rice with aromatics:
- Stir through sliced spring onions and a drizzle of sesame oil, then transfer everything to a serving bowl and cover to keep warm
- Sear the garlic prawns:
- In a separate skillet, melt butter with olive oil over medium-high heat, add minced garlic and let it sizzle for thirty seconds until fragrant but not brown
- Cook the prawns:
- Lay in seasoned prawns and let them sear undisturbed for a minute, then flip and cook another minute until pink and curled, finishing with fresh lemon juice
- Bring it all together:
- Pile that sweet chilli fried rice into bowls and top with garlic butter prawns, letting all those juices mingle together
Pin it This recipe has become my go-to for those nights when friends message saying they're dropping by unexpectedly. It's impressive enough to feel like proper hosting but casual enough that I'm not stressed about plating.
Making This Your Own
Sometimes I'll swap prawns for cubes of firm tofu when I want something vegetarian, pressing the tofu first so it gets those crispy edges in the hot butter. The sweet chilli works just as beautifully with the tofu's mild flavor.
Getting The Rice Right
I've learned to spread leftover rice on a baking sheet and refrigerate it uncovered, which dries it out even more than just leaving it in the container. This extra step creates fried rice with distinct grains that never clump together.
Perfect Sides And Extras
A handful of chopped cashews or roasted peanuts stirred through at the very end adds this incredible crunch that plays so well against tender prawns. I also love serving extra sweet chilli on the side for dipping.
- Cucumber slices dressed with rice vinegar help cut through the richness
- A quick pickle of shredded carrots and radishes adds bright acidity
- Fresh cilantro leaves scattered on top bring everything alive
Pin it There's something so satisfying about a dish that comes together this quickly but still feels like a proper treat at the end of a long day.
Recipe FAQs
- → Can I use fresh prawns instead of frozen?
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Fresh prawns work excellently and often have superior texture and flavor. If using frozen, thaw completely and pat dry before cooking to prevent excess moisture during sautéing.
- → Why use day-old rice for fried rice?
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Day-old rice has dried out slightly, which prevents clumping and ensures individual grains stay separate during stir-frying. Freshly cooked rice tends to become mushy and sticky.
- → Can I make this dish spicy?
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Absolutely. Increase the sweet chilli sauce, add fresh chili slices, or incorporate sriracha while stir-frying the rice. Adjust heat level to your preference.
- → What protein alternatives work well?
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Chicken breast or thigh strips, firm tofu cubes, or even sliced pork belly make excellent substitutes. Adjust cooking times accordingly—chicken needs 4-5 minutes per side, tofu needs 2-3 minutes for golden edges.
- → Can I prepare components ahead?
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Yes. Chop vegetables up to a day in advance and store refrigerated. Cook rice the day before and keep chilled. Prawns are best cooked just before serving, but you can clean and season them ahead.
