Nasi goreng cina

Ingredients

• 3 tablespoons vegetable oil
• 3 garlic cloves, finely chopped
• 2 red shallots, finely sliced
• 2 long red chillies, seeded and finely sliced
• 12 banana prawns (shrimp), peeled and deveined, tails intact
• 3 eggs
• 70 g (½ cup) frozen mixed vegetables, thawed
• 2 tablespoons oyster sauce
• 1 teaspoon fish sauce
• 740 g (4 cups) left-over cooked long-grain or basmati rice, chilled overnight
• 2 tablespoons sesame oil
• Salt and freshly ground black pepper
• Malaysian chilli paste (see page 170), to serve (optional)