Ingredients
Cooked basmati rice – 3 cups (cold, day-old works best)
Prawns – 250 g (cleaned & deveined)
Eggs – 2, lightly beaten
Oil – 3 tbsp
Butter – 1 tbsp (optional, restaurant taste)
Garlic – 1 tbsp, finely chopped
Spring onion whites – 2 tbsp, chopped
Carrot – ¼ cup, small cubes
Green peas – ¼ cup
Capsicum – 2 tbsp, finely chopped (optional)
Sauces & Seasoning
Soy sauce – 1½ tbsp
Green chilli sauce – 1 tsp
Black pepper powder – 1 tsp
Salt – to taste
Sugar – a pinch (optional)
Garnish
Spring onion greens – finely chopped
Method
Heat 1 tbsp oil in a wok on high flame.
Add prawns, sprinkle salt & pepper, sauté till pink and lightly golden. Remove and keep aside.
In the same wok, add remaining oil + butter.
Add garlic and spring onion whites; sauté for a few seconds.
Add carrot, peas & capsicum. Stir-fry on high flame for 1–2 minutes.
Push veggies aside, add eggs and scramble lightly.
Add cooked rice, toss gently on high flame.
Add soy sauce, chilli sauce, pepper, salt & pinch of sugar.
Add sautéed prawns back, mix well.
Stir-fry for 2–3 minutes till everything is well combined.
Garnish with spring onion greens and serve hot.
Pro Tips
Always use cold rice to avoid mushy fried rice.
High flame = smoky restaurant-style flavour 
You can add sesame oil (½ tsp) at the end for aroma.
