Cook 2 cups of rice according to package instructions. For best results, use rice cooked the day before, as it fries better. Let it cool.

Heat a large frying pan or wok over medium heat and add 2 tablespoons of vegetable oil.

Add 2 minced garlic cloves to the pan and fry until fragrant, about 1 minute.

Increase the heat to high, add 200 grams of cleaned and deveined prawns, and stir-fry until they turn pink, about 2-3 minutes. Remove prawns and set aside.

In the same pan, add a little more oil if needed and scramble 2 eggs, breaking them into small pieces as they cook.

Add the cooled rice to the pan with the eggs, breaking up any clumps. Fry for a few minutes until the rice is heated through.

Return the prawns to the pan, add 100 grams of frozen peas (thawed), and mix well. Cook until the peas are heated through.

Season the fried rice with 3 tablespoons of soy sauce and a pinch of white pepper. Adjust the seasoning according to taste.

Garnish with sliced spring onions before serving.