4 cups cold steamed rice

3 tablespoons peanut oil

1 large onion, finely chopped

1 fresh red chili and 1 fresh green chili, seeded and sliced

1 tablespoon red curry paste

1 pork chop, finely diced

500 g (1 lb) raw prawns, shelled and de-veined

2 eggs, beaten

Pepper and salt to taste

3 tablespoons fish sauce or light soy sauce

1 cup chopped spring onions including green tops

1/2 cup chopped fresh coriander leaves

Cook rice by steaming method. Allow to cool. 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 (chopped into pieces if they are large). 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.