In a large non-stick frying pan (or wok) add 1 tablespoon of oil and cook the aromatics on medium heat. About 2 minutes or until soft and fragrant.
With a spatula, push the ingredients to the edges of the pan to make way for chicken mince. Saute chicken on high heat for about 1 minute or until brown on the outside but not cooked through.
Push the chicken mixture to the edges of the pan. Add remaining 1 tablespoon of oil then crack 2 eggs into the middle of the pan. Add prawns/shrimp, salt and pepper. Let the eggs cook for about 40 seconds on high heat before stir-frying everything in the pan. (note 2)
Again, push everything to the edges of the pan to make way for rice. Add rice to the middle of the pan, stir fry on high heat for about 1.5 minutes. (note 3)
Add fried rice seasoning and a bit more white pepper (if desired). Stir fry for a further minute.
Add Asian green leaves, stir fry for 30 seconds then add basil leaves. Stir fry for 2 minutes.
Serve with a wedge of lime, cucumber slices and finely chopped coriander.