Here is something a little different from the usual Asian fried rice. The garlic and chilies will give this a little more zing than standard fried rice, but remember that the degree of spiciness is under the control of the cook! The secret with all fried rice is to use the boiled rice left over from yesterday which has been stored in the fridge.
Heat the margarine in the wok and add the onions until they change color. Add the ham strips and garlic and stir-fry quickly and then add the chili sauce and the chopped spring onions.
Now break up the cold boiled rice and slowly add to the wok, letting the rice warm up without burning.
When the rice is thoroughly warmed through, add the prawns, soy sauce and fish sauce and continue stirring until the prawns are also hot.
Serve in a warmed dish and sprinkle with the scrambled egg and finally garnish with the tomato slices.