Beat the eggs in a bowl with the herbs and set aside. Heat the oil in a non-stick frying pan over a medium heat. Stir in the shallots and chilli and cook for 4-5 mins, until softened. Stir in the pepper and cook for another 4-5 mins, then mix in the garlic. Cook for 2 mins until fragrant, then mix in the leftover rice with prawns.

Pour over the eggs and tilt the pan so it spreads all over. Dollop over the pesto, if using, and swirl using the back of a spoon. Cook for 5 mins, then cover and cook for a few minutes until no raw egg remains. Cut into wedges and serve with a salad.