Cook the rice in water to which a little salt is added and set aside to cool.
(For better results, do this at least 2 hours ahead or keep to cool overnight).
Mix sesame oil and salt, and set aside.
Heat a wok, add 4 tbsps vegetable oil and when hot, pour in the beaten egg and leave to fry. Remove and set aside.
Continue heating the remaining oil until it is very hot and add the onions, ginger, dry red chillies, shrimp paste, garlic, and pepper, and stir-fry for 2 mins, mashing the shrimp paste while sauteing.
Then add chicken and shrimp and stir fry for a further 2 mins.
Add rice and toss and cook covered for 3 mins.
Add the chilli sauce, oyster sauce and dark soy sauce and continue to stir fry for 2 mins.
Shred the egg and leave some for the garnishing.
Add the remaining egg into the pan and cook for a min. Turn onto a large serving platter and garnish with the spring onion, egg and fresh coriander, and serve.
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