Heat 1 tablespoon of the oil in a wok over a moderate heat. Add the egg mixture and swirl so it spreads thinly over the surface of the pan. Let it set for about 30 seconds, then loosen the edges with a fish slice and flip over. Cook for 10 seconds, remove to a chopping board, roll up and slice into ribbons. Set aside.
Heat the wok over a medium heat, add the remaining oil and, once it begins to shimmer, stir-fry the shallots for 4–5 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Set aside.
Drain all but 1 tablespoon of the oil from the pan. Toss in the chilli, ginger, ground coriander and paprika and stir-fry for 30 seconds. Add the carrot and cabbage and stir-fry for 2 minutes, then add the soy sauce and ketchup. Cook for 1 more minute, then toss in the cold cooked rice, the prawns and half the snipped chives. Cook for a further 2 minutes, until the rice is steaming hot. Serve with the fried shallots, egg strips and reserved chives scattered over the top.