Marinate the prawns or chicken with little salt, a sprinkle of coarse black pepper, 2 teaspoons of sesame oil and 2- 3 drops of black/thick soy sauce. Keep aside.
Heat little peanut oil or any vegetable oil, in a ''wok'' or deep frying pan. Beat the eggs lightly and make scrambles eggs. Remove from the pan and keep aside.
Add in the chopped garlic. When it is slightly golden brown, add in the shallots and cook until it is nearly golden brown.
Then, add in the fresh red chillies and stir for about 2 minutes. After that, add in the prawns or chicken strips and cook until it is brown and crispy, stirring continuously.
Add in the vegetables. When they are half cooked, add in the cooked rice.
Then add in all the sauces, Chinese 5 Spice powder and Thai 7 spice powder.
Stir well and if the rice sticks to the wok, add in more oil. Taste for salt and heat.
You can add in more sauces or chilli if need be. Add in the scrambled eggs and stir well.
When the rice starts to pop and is done, switch off the flame. Sprinkle a little ground black pepper.
Garnish with crispy fried shallots, spring onions and few slices of fresh red chilli.
Serve with prawn crackers and slices of red bird’s chillies dipped in thin soy sauce in a small dish (optional).
Best served hot.