Ensure that the rice is already cold. Ideally, try to use rice that has
been cooked overnight. Heat oil in wok and fry onion and sliced chilies until soft. Add the
curry paste and fry until the oil separates from the mixture. Add pork and
fry until cooked, then add prawns.
Fry for a minute or two longer, until prawns turn pink, then add rice and
toss thoroughly until coated with the curry mixture and heated through.
Push rice to side of wok and pour the beaten eggs, seasoned with salt and
pepper, into the center. Stir until eggs start to set, then mix through
the rice, tossing on high heat until eggs are cooked. Sprinkle fish sauce
evenly over the rice and mix well, then remove from heat. Stir the spring
onions through. Garnish with coriander leaves and chili flowers and serve
on its own or with some other dishes.