Heat one tablespoon of oil in a pan, add cooked rice and toss it with Sichuan sauce.
Sprinkle spring onions and mix gently and set aside. Keep it warm.
Mix lemon juice, salt, dark soy sauce, red chilli powder and honey well.
Marinate the chicken supremes in it for about twenty to thirty minutes.
Skewer them onto satay sticks lengthwise so that the entire supreme remains straight.
Heat two tablespoons of oil in a non-stick pan and place the satay sticks on it and cook till the chicken supremes are done.
Set aside. To make the peanut sauce heat one tablespoon oil in a pan, add chopped garlic and sauté.
Add onion and continue to sauté for a minute.
Add crushed peanuts, tomato puree, soy sauce and mix. Add a little water and cook for three to four minutes.
Add red chilli powder, honey and lemon juice. Add salt to the sauce and mix. Heat sufficient oil in a deep pan and deep-fry the prawn wafers.
Drain on absorbent paper and set aside. Heat one teaspoon of oil in a pan and fry the egg.
To serve arrange the rice on one side of a platter, place the chicken satay on a side.
Arrange the prawn wafers on another side. Pour peanut sauce over the chicken.
Place the fried egg on one side. Serve immediately garnished with spring onion greens.