4 cups cold steamed rice

3 tablespoons peanut oil

2 medium onions, finely chopped

1 large pork chop, finely diced

250 g (8 oz) raw prawns, shelled and de-veined

185 g (6 oz) can crab meat

3 eggs, beaten

salt and pepper to taste

2 tablespoons fish sauce

1 tablespoon chili sauce, optional

2 tablespoons tomato paste

1 cup chopped spring onions

Cook rice by the steaming method. Spread out and allow to cool. Heat oil in a wok or large frying pan and fry the onions on medium low heat, stirring constantly, until soft and translucent. Increase heat to high. Add pork and fry for 3 minutes. Add prawns and crab meat and fry for a further 3 minutes or until cooked. Season beaten eggs well with salt and pepper and pour into center of wok. Stir until just beginning to set, then add rice and stir well. Continue tossing and stirring until rice is heated through. Sprinkle fish sauce over and mix well, then add chili sauce and tomato paste and toss thoroughly so the rice has a reddish color. Remove from heat, stir the spring onions through, and transfer to serving platter. Sprinkle with chopped coriander leaves and serve.