1Heat a wok or large frying pan over high heat. Add 1 tbsp of oil; swirl around sides of wok. Add egg; swirl until the egg begins to set. When almost cooked, slide egg onto a board. Roll up and cut into small strips. Wipe out wok.
2Heat wok over high heat. Add 2 tsps of oil; stir-fry onions and garlic until fragrant. Add carrot, corn, peas and cabbage; stir-fry for a further 1 min. Remove from the wok.
3Heat remaining 2 tsps of in wok, stir-fry prawns until just cooked through. Add rice, stir-fry until heated through. Add water, soy sauce and carrot mixture; stir until combined.
4Stir in spinach and bean sprouts. Serve topped with omelette strips and seeds.
Photo: Bauer/Brett Stevens