Butterfly the prawns and place flesh side down in the marinade and leave for a few hours.
Heat a thick based frying pan or use your skottel, just get it to a really hot temperature.
Add the prawns (straight from the marinade) in a clockwise position so you know which to turn first, don’t try to cook all the prawns at once, do them in batches and make sure you have a warmed dish to put them into.
Fry the beaten eggs in a pan (like an omelette) and set aside, when cool cut into little squares.
Stirfry the vegetables that take the longest to cook, for a minute then add the remainder and the Chinese spice. Don’t overcook them, another minute should be fine.
Add the rice and the egg and heat through, finally add the soy sauce.
Reprinted with permission of Sous Chef. To see more recipes, click here.