Make the stir-fry sauce by mixing all ingredients for it in a bowl.

Rinse rice in cold water and drain thoroughly. Add rice along with 2 ½ cups of water to a medium, heavy bottomed saucepan. Bring to a rolling boil on high heat (uncovered). Reduce heat to low, cover and cook for 11-13 minutes until cooked. Remove from heat and set aside to cool completely. This can be done a day ahead and rice can be stored in the fridge in an air-tight container.

Heat 1 tablespoon of oil in a large wok on high heat. Add prawns and chicken and stir-fry for 4-5 minutes until meat is sealed and starting to brown. Remove into a bowl.

Add 2 tablespoons of oil to the same wok on high heat. Add onion and stir-fry for 2-3 minutes until starting to soften. Add garlic, snow peas, green peas and spring onion. Stir-fry for a minute until vegetables are glazed.

Add cooked rice and break it up. Add chicken and prawn. Add egg over the rice in a corner of the wok and allow to cook for 30 seconds before breaking up the egg and mixing the soft egg through the rice with a spatula.

Add the stir-fry sauce, mix vigorously with the spatula and cook for 3-4 minutes until heated through. Add lettuce, mix well and cook for a further 2 minutes. Remove from heat and serve hot.