Cook basmati rice, drain and spread out on a tray to cool and dry. When ready to cook, chop leftover ham into small chunks and brown in hot oil,
drain and set aside. Boil edamame beans (frozen is fine!) for 10 minutes, drain and set aside also. Fry a chopped banana shallot until translucent,
then add the ham, beans and the rice, mixing it all together over a low heat. Scramble a couple of beaten eggs, seasoned with salt and black pepper,
breaking into smallish pieces, and add this to the rice mixture. Stir in a Tbs or two of light soy sauce and chopped spring onions, cover and keep warm
while you cook the prawns. Finely chop a deseeded red chilli and a clove of garlic, stir fry for a minute, until fragrant, then add raw prawns and toss
over heat until just pink. Stir in 2-3 Tbs sweet chilli sauce, bring to a simmer and cook until slightly thickened, 1-2 minutes, then serve with the fried rice.