First braise the rice. Heat a tbsp. of oil in a medium sized saucepan and fry the rice gently, stirring continuously and then add the stock. Gently boil until the stock reduces until just above the rim of the rice. At this stage put a lid on the pan and reduce the heat to the lowest setting for 15 minutes. Once cooked remove from the heat and stir the rice to loosen it.
About 5 minutes before the rice is ready, in a large frying pan fry the chicken over a medium to high heat in 1 tbsp. of oil until just cooked and brown then add the peppers, onions and garlic for a further 2-3 minutes.
Add the Cajun spice and cook for a further minute and then add the king prawns, chorizo, peas and rice. Stir continuously until the king prawns have turned pink, cooked through.
Remove from the heat, and heat the remaining oil in a frying pan over a medium to high heat. Fry the eggs to your liking.
Serve with the rice in a nice bowl or plate and place the fried egg on top with a twist of cracked black pepper to finish.
This recipe was adapted from one found in BBC Easy Cook magazine.