Bring the rice and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking tray, and refrigerate 2 hours until cold.
Heat a large nonstick frying pan over medium heat. Heat 1/2 tablespoon oil. Pour eggs into hot frying pan. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelette in one piece and cook until fully set, about 30 seconds. Slice omelette into 1cm strips.
Heat 1/2 tablespoon oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic and chillies. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander and cumin, mixing well. Cook and stir for approximately 5 minutes.
Mix in the cold rice, sweet soy sauce and egg strips; cook until prawns are bright pink and chicken is no longer pink in the centre, 3 to 5 minutes.
Sweet soy sauce
Available in Waitrose and Chinese/Oriental stores. It is known as Kecap manis in Indonesia.
Brilliant recipe! I didn't use sweet soy sauce, just normal soy sauce, and added an extra chillie and used half a bulb of garlic instead of one clove - really delicious! I might try adding a little bit of ginger next time as well - 02 Nov 2013
I love this recipe... I didn't add coriander nor cumin in the dish, but it still taste very good. I added kikkoman soy sauce about 2-3 tablespoon, chili oil and also ground chili pepper with tomatoes. It was spicy and sweet tasting. I will definitely make this again. Fry another egg with crispy edge makes it a complete meal. - 06 Aug 2012