Gather and prep all ingredients:

1. Fluff the rice.
2. Crack eggs. Season with pinch of salt. Whisk/beat. Keep aside.

3. Cut scallions/spring onions. Use only the green part. Keep aside the white part for other dishes.
4. Thaw frozen veggies & prawns (see pic).
5. Mix and combine the ingredients listed for 👉🏻 THE SAUCE

Heat the wok, add 2 tablespoons of cooking oil. Add thawed veggies and prawns. Season with salt. Just a TINY pinch as the rice will be seasoned too later. Cook and stir for 2 minutes. Remove from the heat. Discard any excess liquid. Keep aside.

Add enough oil (around 3 tablespoons or as needed) to preheated wok. Add eggs. Stir for few seconds and when the edge of the eggs slightly set, add the rice. Continue to stir for 2 minutes, breaking apart any eggs and rice clumps.

Add the sauce (see ingredients listed for the sauce). Continue to stir for few seconds. Add a pinch of white pepper powder, mix veggies and prawns. Cook for another 2 or 3 minutes. Taste and add salt (if needed). Before removing rice from the heat, add 1 or 2 teaspoons of sesame oil and stir well for seconds. Turn of the heat.