Heat most of the oil in a large
wok and fry the shallots until crispy
and golden. Remove with a slotted
spoon, season with salt and leave
to drain on kitchen paper. Season
the eggs with 1 tsp of the soy
sauce and some black pepper.
Pour out most of the oil from
the wok and wipe with kitchen
paper. Add the eggs, swirl to coat
the pan in a thin omelette layer,
cook until set, then remove. Roll
up, slice and set aside.
Add the paste to the wok with
the chicken and cook through,
adding a splash of water if it
starts to stick. Tip in the rice
and remaining soy sauce, then
mix well to coat all the grains.
Heat through until piping hot.
Add the omelette and the peas,
warm through, then divide
into 2 bowls and top with the
shallots and coriander.