Peel, wash and devein 10 prawns.
Marinade 10 prawns with 1/2 teaspoon of chicken bouillon, 1 teaspoon of soy sauce, 1/2 teaspoon of white pepper, 1/2 teaspoon of cooking wine and 1 teaspoon of sesame oil.
Lightly season the scallop with salt and pepper.
Heat oil in a frying pan or wok over medium-high heat.
Pan-fried prawns and scallops until it’s almost cooked and put aside ( I like to stir them in after so they won’t be overcooked)
Add garlic and onion and cook, stirring often, being careful not to let them brown, about 1 minute.
Add in broccoli and cook until 80% cooked, about 2 minutes.
Add in cooked rice, stir, and separate the pieces.
Stir in 2 tbsps of curry powder.
Cook and stir until fragrant, about 1 minute.
Stir in the cooked shrimp and scallop until combined.
Drizzle in 2 tbsps of soy sauce, toss, and stir until combined.
Serve immediately topped with a fried egg.
