3 eggs, divided
3 tbs peanut oil, divided
2 x 450g packets pre-cooked jasmine rice
½ Riverview roast pork, chopped
4 spring onions, thinly sliced, plus extra to serve
2 cloves garlic, finely grated
1 tsp finely grated fresh ginger
500g raw peeled prawns
2 tbs light soy sauce
Pinch caster sugar
Fresh coriander, black & white sesame seeds, to serve
Place 1 egg yolk in a large bowl, and the whites in another small bowl with the 2 remaining eggs and lightly whisk. Set aside. Add 1 tablespoons of oil to the egg yolk and whisk to combine. Add the rice and toss to coat well in the egg and oil mixture. Set aside.
Heat half the remaining oil in a wok or large non-stick frypan over medium-high heat. Add the pork and stir fry for 2-3 minutes until partly caramelized. Add spring onions, garlic, ginger and prawns. Stir-fry for 2-3 minutes until fragrant and the prawns are just cooked. Transfer to a plate.
Add the remaining oil to wok, followed by the whisked eggs and whites, swirling to make a thin omelette. Once the base of the omelette is set, add rice to wok and toss while breaking up the egg into smaller pieces. Return the pork and prawns to wok. Add the soy sauce, sugar and continue to stir-fry for 2 minutes until the rice is coated with the soy and is heated through.
Top with extra spring onions, coriander and sesame seeds to serve.