For DTF-style fried rice, the key is seasoning the rice with some chicken powder or MSG so the dish gets savouriness while retaining its pale yellow colour at the same time. If you notice, they don't go too crazy with their flavourings as well - nothing too overpowering, and no garlic either! The point is to allow the natural flavours of the spring onions, eggs, and rice to shine through. The simplicity of this dish means that you only need a couple of ingredients to whip this up in a moment's notice, and they're mostly things you'll have lying around in your pantry or freezer...
300g cooked rice (overnight is best)
1.5 teaspoons chicken powder
salt, to taste
3 eggs, whole
4 to 5 stalks of spring onions, minced (Separate whites and greens)
oil, as needed
5 to 8 Prawns (peeled & de-veined)