Wash the basmati rice and cook in an electric rice cooker by adding number of cups of water specified by the electric cooker. Rice should be light and fluffy. Keep warm in the rice cooker.
Wash and clean squid hoods under cold running water. Cut the hoods lengthwise to open up the calamari. Making sure to get rid of the clear and hard spine from inside the hood. Place the hoods flat on a chopping board with outside surface facing up and cut diagonally into 2 inch wide strips and then score the strips with a sharp knife in crosshatch parallel lines. Taking care not to cut all the way through.
Marinade the prawns with ½ teaspoon of salt and ½ teaspoon of ground white pepper and set aside. Then marinade the pipis and calamari with 1 teaspoon of salt and 1 teaspoon of ground white pepper and set aside.
For the omelette:
Crack all the eggs into a medium mixing bowl, add the salt and ground white pepper. Beat all the eggs well with a fork.
Heat up a medium non-stick frying pan with some extra virgin olive oil on medium to high heat. Empty half of beaten egg mixture into the frying pan, turn the heat to medium. Move the frying pan around to distribute the egg evenly, cook for about 3 minutes or until the bottom of the omelette turn slight brown. Turn the omelette around and cook for roughly the same time. Remove omelette onto a plate. Repeat with remaining egg mixture by adding a bit more extra virgin olive oil. Set aside.
For the Fried Rice:
Heat up a large wok with 3 tablespoons of extra virgin olive oil, swirl to coat, than add prawns and pan fry the prawns for two minutes on each side on medium heat or until prawns are cooked through. Remove and set aside in a bowl. Clean wok with kitchen paper towel.
Heat up another 5 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden. Add the pipis and calamari and stir-fry for 2 minutes on medium to high heat or until they are lightly golden brown. Then add the peas, carrots, corns and baby beans, plus the pale or medium dry sherry and stir-fry for another 2 minutes.
Turn the heat to low, add the steamed basmati rice in step 1, the omelettes and gluten free soy sauce and salt into the wok, break the omelettes into smaller pieces, stir frequently, toss and combine well until the rice is heated through on medium to high heat.
Lastly, add the cooked prawns and toss and combine with the fried rice and serve.