Method

1. Heat the oil in a wok or a large, deep frypan over a high heat. Add garlic, shallots, and chilli and stir-fry for 1 minute until shallots are golden. Add chicken and cook for 2 to 3 minutes or until browned.
2. Reduce heat to medium, then add the prawns. Toss for 1 minute or until prawns are just tender, then add the green beans, carrot and half of the cherry tomatoes.
3. Combine the sambal, sweet soy and tomato sauce in a small bowl, then pour into the wok and toss well to ensure everything is coated.
4. Add the rice and cabbage, and stir with a wooden spoon, breaking up any clumps in the rice. Cook for 2 to 3 minutes or until rice is warmed through.
5. While the rice is heating, heat some oil in a frypan and fry the eggs.
6. Divide the fried rice between 4 plates. Top each with a fried egg, sprinkle with bean sprouts, the reserved tomatoes and fried shallots and serve with lemon wedges and coriander sprigs.