Directions

To Prepare

1. Pound bird eye chillies and lemongrass separately with a mortar and pestle. Set aside.
2. Heat up wok with 1 tbsp of oil and sear prawns until both sides start to brown about 2 mins. Remove from wok and set aside.
3. Add 1 tbsp of oil to wok and fry scramble eggs breaking into smaller clusters. Set aside.

To Cook

1. Add another 1 tbsp of oil to the oil and sauté the chopped onion and white parts of spring onion for 1.5 mins. Add in the pound chilli and lemongrass and sauté for 1 to 2 mins until fragrant.
2. Toss in cooked rice and all the sauce ingredients. Stir until rice is well coated.
3. Return prawns, scrambled eggs and green part of spring onion into wok and stir to mix with rice.
4. Cook for a min and toss in Thai basil leaves and stir to mix. Switch off heat immediately.
5. Serve fried rice with fried sunny side egg, cucumber slices and lime wedge.