• 2 cups long grain rice
• 3 cups water
• 1/8 tsp sea-salt flakes
• 1 Tbsp vegetable oil
• 4 eggs
• 300g leg ham, finely diced
• 1 green shallot, thinly sliced
• 300g small prawns, peeled
• 1 cup frozen peas
• 1 Tbsp dark soy sauce
• Banana leaf, to serve
• Extra thinly sliced green shallot, to garnish
• Lime cheeks, to serve
Rinse rice thoroughly until water runs clear, then put in a large bowl. Add enough cold water to cover rice and set aside for 30 minutes. Drain, then put in a large saucepan with water and salt. Put over a high heat, then bring to the boil. When craters appear on surface, cover and reduce heat to low. Cook for 5 minutes, then remove from heat and allow to stand, covered, for 15 minutes. Fluff grains with a fork.
Meanwhile, heat 1/2 of the oil in a wok or large frying pan over a medium-high heat. Crack in eggs and cook, stirring, to break up into small pieces. Transfer to a small bowl and set aside.
In same wok, heat remaining oil over a high heat. Add cooked rice, ham, shallot, prawns and peas. Stir-fry for 5 minutes or until prawns are cooked, peas are warmed through and ham is starting to brown. Stir through dark soy sauce and cooked egg.
Line serving bowls with a piece of banana leaf. Spoon fried rice on top of leaves and garnish with extra green shallot. Serve with lime cheeks.