Rinse the rice and then cook for 10-12 minutes in 475ml / 16fl oz / 2 cups water in a pan with a
tight-fitting lid. When cooked, refresh under cold water.
Lightly beat the eggs. Heat 15ml / 1 tbsp of oil in a small frying pan and swirl in the beaten
egg. When cooked on one side, flip over and cook on the other side. Remove from the pan and leave
to cool. Cut the omelette into strips.
Carefully remove the seeds from the chilli and chop finely, wearing rubber gloves to protect
your hands if necessary. Place the spring onions, chilli and garlic in a blender or food processor
and blend to a paste.
Heat the wok, and then add the remaining oil. When the oil is hot, add the chilli paste and
stir-fry for 1 minute.
Stir the chicken and prawns into the chilli paste.
Add the rice and stir-fry for 3-4 minutes. Stir in the soy sauce and serve with prawn crackers.