Heat ½ a tablespoon of oil in a wok over medium-low heat. Pour in the whisked eggs and gently scramble them until they're just set. Transfer the scrambled eggs to a plate and set aside.

Add the remaining ½ tablespoon of oil to the wok and turn up the heat to high. Toss in the garlic and the white part of the spring onion. Cook for about a minute until fragrant, then add the prawns.

Cook the prawns, stirring frequently until they start to turn pink. They don't need to be fully cooked yet as they'll continue cooking later.

Add the frozen peas and the scrambled eggs back into the wok. Use a spatula to break up the egg and mix everything together. Add the rice, soy sauce, and sesame oil.

Stir-fry everything together, scraping the bottom of the wok to prevent sticking. Keep stirring until the rice is heated through and starts to brown slightly.

Once the rice is cooked, transfer it to serving bowls or a plate for sharing. Garnish with the green parts of the spring onion before serving.