Directions

• Heat your pan or wok over medium-high heat and add in about 1.5 Tablespoons of oil. Sear your shrimp on both sides and set them aside. They don't need to be fully cooked through here - we just want some colour.
• Crank your heat down to medium, then add in the spring onion whites. Let saute for about 30 to 40 seconds, then add your whole eggs into the pan. Swirl the eggs gently with your spatula and allow them to cook until they're about 50% set.
• Tip your rice into the pan, directly over the eggs. Turn your heat up to high, then stir and mix everything around. Season with chicken powder and salt (adjust to taste). Add your prawns back in and continue cooking until the rice is lightly charred but the grains are still moist.
• Switch off the heat and add in your spring onion greens. Taste it at this point to make sure you're happy with the seasoning. If not, add in a little more salt or chicken powder.
• To serve, pile the rice into a bowl and compact everything down with a spoon. Carefully, place a shallow plate over the top of the bowl of rice, and flip it. Remove the bowl and you'll have a perfectly round mound of fried rice on your plate!