Cooked this way, the rice doesn't go gloopy! First, put rice on to boil separately. In another pan, parboil green beans, cut into 2 inch lengths, for about 5 minutes,
drain and set aside. Sauté sliced shallots, finely chopped garlic and a deseeded red chilli until starting to soften, then add cubed cooked ham and a few grinds of black pepper.
When the ham starts to get a little brown at the edges, add raw prawns and continue stirring until the prawns turn pink. Add halved cherry tomatoes, a Tbs or two of tomato paste,
a few dashes of chilli sauce and a splash of water to make a little sauce. Cook for a minute or two, then stir in the green beans and the cooked drained rice.
Mix everything together until good and hot, garnish with flatleaf parsley and serve.