Heat the sesame oil in a pan and fry the sesame seeds until golden.
Stir in the cooked rice followed by the cucumber, lemon rind and juice and the seasoning
Cook for 2 to 3 minutes then put aside and keep warm whilst making the omelettes
Place the eggs, sherry, soy sauce, sugar and some black pepper into a bowl and beat with a fork until well mixed.
Stir in the peeled shrimp, spring onions and tomatoes
Heat half a tablespoon of the oil in a frying pan and then a quarter of the mixture.
Fry over a moderate heat for 3 to 4 minutes or until the omelette is lightly golden underneath. Cover and cook the omelette until just set
Remove the lid and fold the omelette in half.
Garnish with a prawn, and fresh coriander and serve with a spoonful of the rice
Cook all the other omelettes in exactly the same way