Step 1

Place prawns, 1 tsp sesame oil and 1 tbs oyster sauce in a bowl and set aside to marinate. Heat peanut oil in a wok over high heat and add onion, ginger and garlic. Stir-fry for 5-6 minutes until softened and light golden. Add prawns and stir-fry for 2 minutes or until just coloured. Add remaining sesame oil and oyster sauce, chilli flakes, rice, fish cake, and plum sauce and stir-fry for 5-6 minutes until caramelised and golden.

Step 2

For omelette, brush a non-stick frying pan with extra peanut oil and place over medium heat. Add egg and cook for 2 minutes, then flip and cook for a further minute or until just cooked through. Remove from heat and cool, then roll up and slice into long strips. Toss omelette through the fried rice and scatter with shiso and sesame seeds. Serve with extra plum sauce.