Prawn and Spring Onion Omelette

Preheat the grill to its highest setting.

Filling: Heat both the oils in a 30 cm non-stick sauté pan and add the bean sprouts, carrot, spring onions, garlic, chilli and the prawns. Season and cook over a high heat, stirring constantly, until the prawns just start to turn pink.

Lightly beat the eggs, soy sauce and coriander in a bowl and season. Tip into the pan, swirling the eggs through the vegetables. Gently move the eggs around with a fork, lifting the edges to allow the liquid egg to run underneath. When the eggs are three quarters set place under the grill for 1-2 minutes until golden and cooked.

To serve: Place the hot rice into bowls. Slide the omelette onto a board and cut into strips. Place on top of the rice with a few coriander leaves. Serve with bowls of sweet chilli sauce and oyster sauce on the side.