I used a mixture of brown & white rice in this dish. Silverfish on it's own is deliciously saltish, thus when frying the rice, I usually used very minimal or no seasoning at all. U can either fry it together with the rice or crisp it & set aside as toppings.
Instead of my usual garlic, I sauté finely chopped yellow onions with olive oil (We so love the natural sweetness of onions) threw in the prawns & stiryfry briefly before dumping in the rice, precooked scrambled eggs & a little seasoning of light soy sauce, water & pepper. Stirfry for a couple of mins, sprinkle in the springonions & voilà, we are done.
Top it with crisp silverfish before serving.
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