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Place the onion, chilli, shrimp paste, garlic, tomato paste, ketjap manis and 1 tablespoon vegetable oil in a blender or processor and whiz until you have a fine paste. Set aside.
Cook the rice in salted water until just cooked. Drain, refresh under cold water, then drain well again.
Beat eggs and season with salt and pepper. Brush base of a non-stick frypan with sesame oil, then add half the egg mixture and swirl to cover base. Cook over medium heat until set, then flip over and quickly cook the other side. Repeat with the remaining egg mixture. Stack the 2 omelettes on top of each other, roll together then slice thinly. Set aside.
Place the remaining vegetable oil in a wok over high heat. Add paste mixture and cook for 1-2 minutes. Add rice and stir quickly for a further 1-2 minutes. Add beans, prawns, shallots, soy sauce and coriander, stirring to combine until heated through. Add the omelette. Pile mixture onto plates, top with fried shallots and sweet chilli sauce.