Shell, then devein prawns using a satay stick. Place prawns in ice water prior to frying to achieve crunchy, juicy prawns. Pat dry before frying.

In a hot wok, add 0.5 tbsp of oil and stir fry prawns till they turn orange. Remove from wok. Rinse wok if required.

Add remaining 3 tbsp of oil into hot wok and add eggs. Scramble. Add overnight rice in and stir fry, pressing down on rice with the back of the spatula to loosen any clumps.

Add chicken powder, light sauce & spring onions and fry. Finally, return prawns to the wok and fry. Serve once done.