Method

• 1.
  Place the rice in a bowl of cold water and set aside overnight to soak.
• 2.
  The next day, line a steamer with baking paper and pierce a few holes through. Drain rice and place in steamer. Place over a wok or pan of simmering water and steam, stirring halfway, for 15-20 minutes or until tender. Transfer to a bowl with the chilli oil and sesame oil. Season.
• 3.
  Spread the rice evenly in a 20cm x 30cm tray lined with plastic wrap. Cover with plastic wrap, then top with a smaller tray or piece of cardboard and weigh down with cans. Chill for 2 hours or until firm. Turn out and cut into 2cm squares.
• 4.
  Heat 1 tsp sunflower oil in a non-stick frypan over medium heat. Whisk spring onion and egg until combined, then add to pan and cook, swirling, for 2 minutes or until setting around the edges. Flip, then cook for a further 30 seconds or until just set. Slice into 3cm-wide strips.
• 5.
  Heat 1 tsp sunflower oil in a frypan over medium-high heat. Add ham and half the sugar, and cook, stirring occasionally, for 5 minutes or until caramelised. Set aside.
• 6.
  Wipe out pan, then add remaining 1 tsp oil and return pan to medium-high heat. Add the pineapple and remaining 40g sugar and cook, stirring occasionally, for 5 minutes or until caramelised.

• 7.
  To assemble, fold the omelette strips onto themselves, then thread onto skewers with ham, pineapple, peas, prawns and sticky rice, making sure to finish with the rice. Season skewers with a little white pepper and serve with combined chilli and soy for dipping.