Cook the rice as directed on the packet. Spread in a thin layer on a tray to cool quickly. When the rice is completely cold, refrigerate for 1 hour.
In a bowl, whisk together two of the Clarence Court Duck Eggs, sesame oil and half the salt.
In another bowl, whisk the remaining Clarence Court Duck Egg. Heat 1 tbsp of the vegetable oil in an omelette pan. Pour in the beaten egg and swirl round the pan to make a thin layer. Cook briefly until almost set then flip over with a fish slice and cook for a few more seconds until completely set. Turn out onto a board and roll up. Cut into thin slices. Keep warm.
Heat a wok on a high heat then add the remaining vegetable oil. When it is very hot, add the cold rice and stir-fry for 2 minutes. Pour in the egg and sesame oil mixture and stir-fry for 2 more minutes.
Add the peas, prawns and salad onions and continue to stir for a few more minutes until thoroughly heated through. Season with pepper and the remaining salt.
Scatter the omelette ribbons over the rice and serve in warmed bowls, with soy sauce on the side.