Thai fried rice with prawns & peas

Begin by heating one tablespoon of vegetable oil in a hot wok over medium-high heat. Toss in the sliced red onions, garlic cloves, and red chilli, stirring them gently to release their fragrant aromas. Cook for 2 to 3 minutes, allowing the onions to soften and turn a lovely golden hue without burning. Next, add the raw king prawns to the wok. Cook them rapidly for about one minute, stirring continuously until they turn a pinkish-orange color, indicating they are just done. Then, add the cooked brown rice and frozen peas to the wok, tossing everything together with energy to ensure the rice heats evenly and the peas warm through. Pour in the soy sauce and fish sauce, gently folding them into the rice mixture so each grain is packed with savory goodness. Finish by stirring in the fresh chopped coriander, which adds a burst of herbal freshness. Remove the wok from the heat and keep the fried rice warm as you move on to the eggs. In a separate frying pan, heat the remaining tablespoon of oil over medium heat. Crack in the large eggs, seasoning lightly with salt and pepper. Fry them until the whites are set but the yolks remain delightfully runny, perfect for topping the rice. Divide the fragrant Thai fried rice generously among four bowls. Crown each serving with a fried egg, and scatter additional fresh coriander leaves on top for an extra touch of color and flavor. Serve immediately, offering chili sauce on the side for those who enjoy an extra spicy kick. This dish is best enjoyed hot and fresh for that authentic taste and texture.