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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.
Heat the wok/pan over medium-high heat, add 1 tbsp of oil, stir fry the prawns for a few seconds and follow with the chopped garlic. Cook for another 1-2 minutes and push it to one side of the wok.
Drizzle 1 tsp of oil and add the whisked eggs in. Once the egg is set on the bottom, scramble it into small pieces. Remove the prawns and egg from the wok and set them aside.
In the remaining wok, add 1 tbsp of oil, add chopped onions and stir for a few seconds, then add the carrots and green peas and cook for 2 minutes or until cooked through.
Next, add the rice and pour the sauce over the rice. Fry over high heat for 2-3 minutes or until the sauce dries out.
Place the prawns and eggs back in the wok and toss well to combine everything evenly. Continue stir-frying for another 1 minute.
Turn off the heat and sprinkle the chopped spring onions.
Transfer to a serving plate and serve immediately.