Save to Pinterest Succulent prawns are quickly sautéed in aromatic garlic butter until perfectly pink and juicy, then plated over a bed of fragrant fried rice. The rice features day-old jasmine grains stir-fried with colorful vegetables, scrambled eggs, and a balanced sweet-spicy chilli sauce finish.
This Asian fusion creation comes together in just 35 minutes, making it ideal for busy evenings. The combination of tender seafood, fluffy rice, and vibrant vegetables creates a satisfying meal that feels restaurant-quality yet is simple to prepare at home.
The first time I made this dish was on a rainy Tuesday when I was too tired to plan anything elaborate. I had some leftover rice and a bag of prawns staring back at me from the fridge, so I decided to throw them together with whatever I could find in the pantry. My roommate walked in midway through cooking and literally stopped in her tracks, asking what smelled so incredible. Now it is our go-to comfort food whenever we need something that feels special but does not require three hours of prep work.
Last summer I served this at a small dinner party and watched my friend who claims she hates seafood go back for seconds. She admitted later that she had never tried prawns prepared this way and the garlic butter made all the difference. Now whenever she comes over she casually asks if I happen to have any prawns in the freezer.
Ingredients
- Large raw prawns: Fresh prawns give the best texture but frozen ones work perfectly if thawed properly
- Unsalted butter: Lets you control the salt level while creating that rich restaurantstyle finish
- Garlic: Do not be shy with three cloves because they mellow beautifully in the butter
- Olive oil: Prevents the butter from burning while still giving you that golden sear
- Cooked jasmine rice: Dayold rice is nonnegotiable here because fresh rice turns into mush
- Sweet chilli sauce: Adds that perfect balance of heat and sweetness that makes fried rice addictive
- Soy sauce: Provides the savory depth that balances the sweet chilli perfectly
- Eggs: Scrambled separately first they stay fluffy instead of disappearing into the rice
- Sesame oil: Optional but that tiny drizzle at the end makes everything taste more polished
Instructions
- Prep everything first:
- Once you start cooking this recipe moves fast so have all your ingredients chopped and measured before you turn on the stove.
- Scramble the eggs:
- Heat a wok or large skillet over mediumhigh heat with a tablespoon of oil then pour in your beaten eggs and scramble them quickly until just set.
- Cook the vegetables:
- Wipe out the pan and add another splash of oil then toss in your onion bell pepper and frozen peas for two to three minutes until they soften slightly.
- Build the fried rice:
- Add your rice breaking up any clumps with your spatula and stirfry for a few minutes until heated through then stir in the sweet chilli sauce and soy sauce.
- Finish the rice:
- Toss those scrambled eggs back into the pan along with the spring onions and sesame oil if using then remove everything from heat and keep it warm while you make the prawns.
- Sear the garlic:
- In a separate skillet heat olive oil and butter together over mediumhigh then add your minced garlic and let it sizzle for just thirty seconds until fragrant.
- Cook the prawns:
- Add your prawns to the garlicky pan season with salt and pepper and cook for two to three minutes turning once until they turn pink and opaque.
- Finish with brightness:
- Squeeze fresh lemon juice over the prawns and sprinkle with parsley if you have some handy.
- Bring it all together:
- Pile that sweet chilli fried rice into bowls and top with the garlic butter prawns then garnish with extra spring onions.
Save to Pinterest This recipe has saved me on countless busy weeknights when I wanted something satisfying but did not have the energy for anything complicated. Something about the combination of savory and sweet just works so perfectly together.
Making It Your Own
After making this dozens of times I have found that adding a handful of chopped cashews or roasted peanuts right at the end brings this amazing crunch. My sister likes to add diced cucumber for freshness while I sometimes toss in some baby spinach to wilt slightly.
Perfect Pairings
A simple cucumber salad with rice vinegar dressing cuts through the richness beautifully. If you want to keep things casual a cold beer or crisp white wine like riesling balances the sweet heat perfectly.
Storage and MakeAhead Tips
The fried rice actually tastes even better the next day so I often double the rice portion and keep the extra for lunch. Store everything in airtight containers in the fridge for up to two days but keep the prawns separate and reheat them gently so they do not toughen up.
- Rice freezes well for up to a month if you want to meal prep components
- Reheat fried rice in a pan not the microwave for the best texture
- Prawns are best enjoyed fresh but can be eaten cold over salads
Save to Pinterest There is something deeply satisfying about a meal that comes together this quickly yet tastes like you put so much more thought into it. Hope this becomes a regular in your weeknight rotation too.
Recipe Questions & Answers
- → Can I use fresh rice instead of day-old rice?
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Day-old rice works best as it's drier and separates easily during stir-frying. Fresh rice can become mushy. If using fresh rice, spread it on a baking sheet and refrigerate uncovered for 2-3 hours to dry out slightly before cooking.
- → What can I substitute for prawns?
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Chicken breast cut into bite-sized pieces, firm tofu cubes, or even scallops work beautifully as alternatives. Adjust cooking times accordingly—chicken needs 5-6 minutes, while tofu requires 3-4 minutes to achieve golden edges.
- → Is this dish very spicy?
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The sweet chilli sauce provides mild heat with a pronounced sweetness. You can easily adjust the spice level by reducing the sauce to 1 tablespoon for milder flavor or adding fresh chilli slices or sriracha if you prefer more heat.
- → Can I make this gluten-free?
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Yes, simply replace regular soy sauce with tamari or a certified gluten-free soy sauce alternative. Ensure your sweet chilli sauce is also gluten-free, as some brands contain wheat-based thickeners.
- → How do I store leftovers?
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Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice in a wok or skillet over medium heat, adding a splash of water if needed. Warm prawns gently to avoid overcooking.
- → Can I add other vegetables?
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Absolutely. Diced carrots, snap peas, corn kernels, baby corn, or bok choy make excellent additions. Add harder vegetables like carrots with the onions, and quick-cooking vegetables like snap peas during the last minute of stir-frying.
