2 cups uncooked long-grain white rice (cooked in 3 cups water)
2 eggs, beaten
2 tsp sesame oil
1/2 tsp salt
230g boneless skinless chicken thighs, cut into 1/2 inch strips
180g raw prawns, peeled (small or large up to you)
2 tbsp vegetable oil
2 tbsp chopped garlic
1 medium onion, finely chopped
2 tsp finely chopped fresh ginger root
1 tbsp dried shrimp paste
1/2 tsp ground black pepper
1 tbsp chili bean sauce or 1 -2 teaspoon sambal oelek (you can get this in most supermakets)
1 tbsp oyster sauce
1 tbsp ketjap manis (you can get this in most supermarkets) or 1 tbsp dark soy sauce
3 tablespoons finely chopped spring onions
1 red chilli, finely sliced (optional)
Small handful fresh coriander, chopped
Boil rice in plenty of salted water until cooked. Rinse, drain and spread the rice on a tray to cool. Do this at least two hours ahead, or preferably, leave overnight in the fridge.
Combine eggs with sesame oil and salt, and put aside (see below). Heat wok over heat until hot. Add oil, and wait until it is very hot and slightly smoking. Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go. Then add chicken and shrimp and stir-fry for a further 2 minutes. Now add rice and continue to stir-fry for 3-4 minutes. Next add chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
Finally, add egg mixture and continue to stir-fry for another minute or so. Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips. These can then be used as garnish on the finished dish (if you are adding a fried egg at the end no need for the omelette strips).
Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot. Some people top each serving with a fried egg and crispy fried onions, this is very nice so give it a try!