Thinly slice the spring onions and pepper and stir fry for a few minutes.
Grate or crush the garlic, finely chop the chilli and add to the onions then slice the cabbage or kale and stir fry for a few more minutes. You can add a few tablespoons of water to help soften the cabbage.
Chop the sugar snap peas and add to the wok along with the cooked rice, prawns and peas and heat through and cook for a minute.
Beat the eggs with the laverbread and soy sauce then add to the rice and stir fry for 2-3 minutes until just set.
Season to taste then sprinkle over the sesame seeds and serve immediately.
Recipe by Nerys Howell, originally featured on Prynhawn Da.