Step: 1/10

Place the bean sprouts in a sieve and pour over boiling water. Drain well. Peel the carrots, clean the Chinese cabbage and cut both into fine strips.

Step: 2/10

Wash the rice under running water in a sieve, boil in double the volums of lightly salted water and allow to cook over a low heat for 25 minutes.

Step: 3/10

Cut the chicken breast fillets into fine strips. Add the soy sauces, ketchup, rice vinegar and shrimp paste and mix with the chicken. Allow to marinate.

Step: 4/10

Remove the meat from the marinade, drain and fry in half the oil, in a wok. Remove from the wok. Set the marinade aside.

Step: 5/10

Halve the chillies lengthways, deseed and cut into fine strips. Peel and chop the onions and garlic. Heat the remaining oil and fry the onions, garlic and chilli, stirring.

Step: 6/10

Add the Chinese cabbage and carrots and cook briefly.

Step: 7/10

Add the rice and the marinade and fry, stirring constantly.

Step: 8/10

Drain the prawns in a sieve and mix into the rice. Add the chicken and heat through.

Step: 9/10

Tip the rice mixture into 4 small bowls and press well. Whisk the egg with a fork. Heat 1 tbsp oil in a pan over a low heat. Add the egg to the pan and cook for 3 minutes, turning once. Roll the omelette and cut into fine strips.

Step: 10/10

Turn the rice bowl upside down on warmed plates and serve garnished with strips of omelette, lemongrass and mint.