Step 1

Place rice and 2 ¾ cups (680ml) water in a medium saucepan over high heat; bring to boil, reduce heat to low, cook, covered, for 8 minutes or until water is absorbed and rice is tender. Stand for 5 minutes. Spread mixture in a thin layer over a large tray; refrigerate for 3 hours or overnight (see Note).

Step 2

Shell and devein prawns, leaving tails intact. Reserve half the prawns; remove tails from remaining prawns and coarsely chop.

Step 3

Heat 2 teaspoons of the peanut oil in a wok or large frying pan over medium heat. Add half the egg; cook, tilting wok, for 1 minute or until omelette is just set. Transfer omelette to a clean chopping board; roll up tightly and slice thinly. Repeat with another 2 teaspoons peanut oil and remaining egg. Cover to keep warm.

Step 4

Return wok to high heat with 1 tablespoon peanut oil; stir-fry reserved whole prawns for 1 minute or until golden brown and just cooked through. Remove; cover to keep warm. Add remaining 2 tablespoons peanut oil to wok, stir-fry lap cheong and onion for 4 minutes or until sausage is crisp. Stir in ginger and garlic; stir-fry for 30 seconds.

Step 5

Add cooked rice, stir-fry to combine. Add peas, half the green onion, chopped prawns, sauces and sesame oil; stir-fry over high heat for 3 minutes or until rice is heated through. Add sliced omelette; stir fry for 1 minute, breaking up the omelette, until heated through.  Season to taste.

Step 6

Serve rice topped with whole prawns, remaining green onion, coriander, bean sprouts, chilli and fried shallots, if you like.