Begin by cooking 2 cups of jasmine rice according to the package instructions. Once cooked, spread the rice on a baking sheet and let it cool completely.

In a nonstick skillet, heat 1 tablespoon of vegetable oil over medium heat. Allow the oil to shimmer gently.

Add the cooled jasmine rice to the skillet, spreading it evenly to form a layer about 1 inch thick. Press the rice down with a spatula.

Carefully flip the rice to crisp the other side. Cook for another 5-7 minutes until golden.

While the rice cooks, mix together 3 tablespoons of honey, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of chili flakes in a bowl.

Add 3 tablespoons of prawns to the skillet after flipping the rice. Pour the prepared sauce over the prawns and cook for about 3-4 minutes.

Once the prawns are cooked, serve the crispy rice topped with the prawns and garnish with chopped green onions.