1. Place rice in saucepan and cover with 3.5 cups cold water. Bring to boil over medium heat. Cook uncovered until all water has evaporated. Cover with lid and turn off heat. Stand for 15 mins.
2. Line baking tray with baking paper. Run fork through rice to separate grains. Spread rice over tray, cover with plastic wrap and refrigerate for 2-3 hours.
3. Place sausages into a steamer and steam for 10 mins until soft. Set aside to cool and slice thinly.4. Heat a wok over med-high heat until hot. Add 2 teaspoons of peanut oil, swirl to coat. Add egg and swirl around wok to form a think omelet. Cook for 1 -2 mins until set, tur onto plate, roll up and thinly slice.
5. Heat remaining oil in wok, add sausages and cook for 1 min. Add onions and prawns, cook for 1 min. Add spice paste, stir until combined. Stir in rice, peas, sprouts and soya until combined and heated through.
6. Serve topped with strips of omelets.
5. Heat remaining oil in wok, add sausages and cook for 1 min. Add onions and prawns, cook for 1 min. Add spice paste, stir until combined. Stir in rice, peas, sprouts and soya until combined and heated through.
6. Serve topped with strips of omelets.
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