Heat a large non-stick pan over a medium-high heat and drizzle in the veg oil.

When the oil is hot, add the chicken and prawns then stir fry for 2 minutes.  Add the ginger, beans, Shaoxing wine, sesame oil and soy sauce.

Bring to the boil then simmer for 2 to 3 minutes. Sprinkle with spring onions and coriander.

Meanwhile heat a second non-stick frying pan over a medium-high heat. Add the rice and cook for 1 minute.

Whisk the eggs with the sesame oil and soy then stir through the rice. Cook for a further minute and serve with the chicken and prawns.