Stir fry seafood spaghetti

A) Seafood (Prawn and Squids):
Season prawn and squid with 1 teaspoon of fish sauce and sesame oil, pinch of sugar, pepper and corn flour. Set aside.

B) Eggs:
1. Break the eggs into a bowl, then add sugar, salt and pepper.
2. Beat the eggs gently with a fork until they mixed well together.
3. Add 2 tablespoon of oil on pan. Add egg when oil and pan/wok are heated. Let them spread out until they cover the whole bottom of the pan. Allow them to sit until its become solidifies (and turn brown in colour). Then flip to the other side and allow it to turn brown.
4. Once both side of the egg turns golden brown, off the fire and transfer to a plate. Set aside. Cut into slices when cooled.

C) Broccoli & Cauliflower:
Heat water in a wok till boils. Add olive oil and salt, then add cauliflower first, then follow by brocholi. Let them sit for 2-3 minutes and remove from wok. Rinse with cold water and set aside.

D) Spaghetti: 
Heat water in a wok till boils. Add olive oil and salt, then add spaghetti. Boil them till soft (Approx. 10 to 15 min.) Drain and rinse with cold water. Then set aside.

E) Stir Fry speghetti with seafood:

1. Heat wok, add one tablespoon of magarine, once melt, add ginger, follow by garlic.
2. Stir fry till garlic turn light brown, then add carrot and some Ikan Bilis (Anchovies) stock or water.
3. When carrot turn slightly soft, add prawns and squids, stir fry till they are almost cook.
4. Then add broccoli and red capsicium, stir for a minutes.
5. Add the cooked spaghetti and 2 tablespoon of oyster sauce, some pepper, sugar to taste.
6. Add Ikan Bilis (Anchovies) stock or water as desired to infuse the flavour into the spaghetti. (Note: the stock also creates a flavourful gravy to the spaghetti). Stir and mix all ingredients evenly.
7. Serve and garnish with sliced eggs and fried shallots.