Rinse the rice and cook according to packet instructions. Tip the cooked rice into a shallow container and chill until fridge cold and the grains have dried out. Ideally overnight but a 2-3 hours at the least.
Whisk the eggs with the soy sauce.
Heat the sesame oil in a wok or large frying pan over a medium heat. Cook the onion and garlic for a few minutes before adding the prawns. Cook until just pink
Add the rice, ham and vegetables to the pan and toss to combine. Evenly pour over the eggs and continue to cook, tossing over a medium-high heat until the egg is cooked and has coated the rice grains.
Add the chilli oil to the pan and toss again.
Serve in shallow bowls topped with spring onion and cashew nuts.
Tip: Fridge cold rice is the best rice to use for fried rice. Ideally cook the rice the day before and refrigerate until needed.