Step 1

First season the prawns with salt, white pepper and Chinese cooking wine and set it aside. Add a pinch of salt in the eggs, whisk and set it aside.

Step 2

Heat the wok/pan into medium-high heat, add 1 tbsp of oil, stir fry the prawns for few seconds and follow with the chopped garlic. Cook for another 1-2 minutes and push it one side of wok.

Step 3

Drizzle 1 tsp of oil and add the whisked eggs in. Once the egg is set in the bottom, scramble it into small pieces. Remove the prawns and egg from wok and set it aside.

Step 4

In the remaining wok, add 1 tbsp of oil add chopped onions and stir for few seconds, then add the carrots and green peas and cook for 2 minutes or until cook through.

Step 5

Next add the rice and pour the sauce over the rice and fry with high heat for 2-3 minutes or until the sauce dry out. Place the prawns and eggs back in the wok and toss well to combine everything evenly and continue stir fry for another 1 minute.

Step 6

Turn off the heat and sprinkle the chopped spring onions. Transfer to serving to serving plate and serve immediately.