Garlic Prawns Sweet Chilli Fried Rice (Printable)
Juicy garlic prawns atop sweet chilli-infused fried rice with crisp vegetables in 35 minutes.
# What You Need:
→ Garlic Prawns
01 - 1 lb large raw prawns, peeled and deveined
02 - 2 tbsp olive oil
03 - 3 cloves garlic, finely minced
04 - 1 tbsp unsalted butter
05 - 1 tbsp lemon juice
06 - 1/4 tsp freshly ground black pepper
07 - 1/4 tsp salt
08 - 2 tbsp chopped fresh parsley for garnish
→ Sweet Chilli Fried Rice
09 - 3 cups cooked jasmine rice, preferably cold day-old rice
10 - 2 tbsp vegetable oil
11 - 1 small onion, finely diced
12 - 2 garlic cloves, minced
13 - 1 medium carrot, diced
14 - 1 red bell pepper, diced
15 - 1 cup frozen peas
16 - 2 eggs, lightly beaten
17 - 3 tbsp sweet chilli sauce
18 - 2 tbsp soy sauce
19 - 1 tsp sesame oil
20 - 2 spring onions, thinly sliced
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add prawns, season with salt and pepper, and cook for 2-3 minutes until they turn pink and opaque. Stir in butter and lemon juice, toss to coat evenly, then remove prawns from the pan and set aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add onion, garlic, carrot, and bell pepper. Stir-fry for 2-3 minutes until vegetables begin to soften.
03 - Push vegetables to one side of the wok and pour in beaten eggs. Scramble until just set, then mix with the vegetables.
04 - Add cooked rice, peas, sweet chilli sauce, soy sauce, and sesame oil. Stir-fry for 3-4 minutes, breaking up any clumps, until rice is heated through and well coated with sauce. Fold in sliced spring onions.
05 - Divide the sweet chilli fried rice among serving plates. Top each serving with garlic prawns. Garnish with chopped parsley and extra lemon wedges if desired.
# Expert Suggestions:
01 -
- The contrast between juicy garlicky prawns and slightly sweet sticky rice is the kind of flavour combination that makes you want to stand over the stove and eat straight from the wok
- It transforms boring leftover rice into something that looks like it came from a restaurant but takes about 20 minutes from start to finish
02 -
- Cold day old rice is the absolute most important thing here, and I have tried cutting corners with fresh rice too many times to admit
- Hot wok cold oil is the secret to restaurant style fried rice that does not stick or steam
03 -
- Pat prawns completely dry before cooking or they will steam instead of sear, and wet prawns = rubbery prawns
- Use your largest pan or wok, because crowded ingredients steam instead of fry and fried rice needs to actually fry