Whisk together the sesame oil, vinegar and 1 tablespoon of the soy sauce in a bowl. Add the beef and toss to coat in the marinade. Cover and chill for at least 30 minutes, or overnight if you have time.
Meanwhile, bring the rice and 1 1/2 cups lightly salted water to the boil. Reduce the heat and simmer, covered, for 15 minutes or until almost tender, then drain. Spread out on a tray and leave to cool. (You will get the best results if you refrigerate the rice overnight.)
Lightly beat the eggs in a small bowl or jug, then stir in the spring onions and coriander and season with freshly ground black pepper. Heat 2 teaspoons of the oil in a non-stick omelette pan or frying pan and pour in the beaten egg mixture. Cook the eggs for a few seconds, then stir gently for about a minute until the base begins to set. Stop stirring and cook for a further 2 minutes until lightly set. Roll up the omelette, slide it onto a plate and cover with foil to keep warm.
Heat 1 tablespoon of the remaining oil in a wok or large, deep frying pan until hot. Add the beef with the marinade and stir-fry on a high heat for about 1 minute until well browned. Remove with a slotted spoon leaving all the juices behind. Set aside.
Add the remaining oil to the pan. Add the prawns, garlic, chilli and ginger and stir-fry for 2 minutes until the prawns have just turned pink, then add the carrots, peas and rice and toss on the heat for a further minute. Finally, add the cooked beef, sprinkle with the remaining soy sauce and stir-fry for a final 1–2 minutes until everything is heated through.
Spoon the rice mixture into a warmed serving bowl. Cut the omelette into thin strips and scatter over the rice. For those who like an extra spicy kick, serve with chilli sauce.