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.
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.
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.
Remove the meat from the marinade, drain and fry in half the oil, in a wok. Remove from the wok. Set the marinade aside.
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.
Add the Chinese cabbage and carrots and cook briefly.
Add the rice and the marinade and fry, stirring constantly.
Drain the prawns in a sieve and mix into the rice. Add the chicken and heat through.
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.
Turn the rice bowl upside down on warmed plates and serve garnished with strips of omelette, lemongrass and mint.