To prepare the prawns, combine all the marinade ingredients in a bowl and add the prawns (or shrimp). Toss them in the marinade ingredients and marinate for at least thirty minutes. Note: If you're using large prawns like I did, you can cut them in smaller pieces if you're planning toss them in the rice and not just use them as a topper.

To prepare the eggs, whisk them in a bowl with a fork. Heat up a teaspoon or two of oil in a skillet over medium-high heat. Add the eggs making sure the bottom of the pan is covered evenly. After about two minutes, flip the egg with a spatula and cook the other side for another minute. Remove from the pan and onto a cutting board and cut in squares. Set aside.

Using the same skillet that you cooked the eggs in, add the marinated prawns and cook until just pink on both sides, about 2-3 minutes per side depending on the size prawns/shrimp you're using. Transfer to a bowl and set aside.

Again, using the same skillet, sauté the green beans, adding another tablespoon or two of olive oil if you think your pan is too dry. Cook for about two minutes or until slightly caramelized on the edges. Add the sliced garlic and cook for another minute, until fragrant. Add the rice and turn up the heat to high. Stir-fry for a couple of minutes until the rice is heated through. Add a splash or two of soy sauce or kecap manis. Add the egg pieces and the prawns, too, if you prefer them tossed in the rice. Otherwise, turn off the heat and transfer the rice to a serving dish and top with the cooked prawns. Garnish with chopped chives before serving.