Put all of the ingredients for the paste (after peeling the ginger, garlic and shallot) into a food processor and whiz until they make a smoothish paste.

Put the paste into a large pan and heat for 30 seconds, until it becomes fragrant.

Add the cooked rice, tomato puree, sliced carrot, chopped mushrooms and soy sauce. Fry for 5 minutes, stirring often, then add 100ml water.

Put a lid on the pan and cook on a low heat for 10 minutes.

Add the peas to the rice and heat through.

Fry the eggs in a separate pan (see tips above). Season each egg with salt and pepper.

To serve, top a generous portion of the rice with the shallots and a fried egg, and serve with the prawn crackers on the side.