Prepare the prawns: Pat the prawns completely dry with kitchen paper. Season them with a pinch of salt and white pepper. This step ensures they sear, not steam, giving them a lovely snap when you bite into them.

Scramble the eggs: Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat until it shimmers. Pour in the beaten eggs. They should sizzle immediately and set around the edges within 20 seconds. Scramble them quickly with a spatula until they are just set but still soft and fluffy. Transfer to a plate. You'll see they are a brilliant, sunny yellow.

Sear the prawns: Add another tablespoon of oil to the same pan. Place the prawns in a single layer. Cook for 1 minute without moving them. You'll know they're ready to flip when the underside turns a beautiful, opaque pink with golden-brown edges. Flip and cook for another 30 seconds until they are just curling. Remove them to the same plate as the eggs. They should smell sweet and of the sea.

Aromatics and vegetables: Reduce the heat to medium-high and add the final tablespoon of oil. Toss in the white parts of the spring onions, the garlic, and the ginger. Stir constantly for about 30 seconds until they become fragrant and the garlic turns a pale gold. The smell at this stage is incredible.

Fry the rice: Add the cold rice to the pan, breaking up any large clumps with your hands as you go. Spread it out in an even layer and let it sit undisturbed for 45 seconds. You should hear a distinct crackling sound — that's the rice searing. Then, toss it vigorously. Repeat this "press and toss" action 3 or 4 times until you see the grains are coated in oil and starting to get little brown spots. The texture should look dry and separate.

Add the sauces and mix: Drizzle the light and dark soy sauces around the edges of the pan, not directly onto the rice. Toss everything together immediately. The rice will darken to a warm, appetising brown. Add the peas and sweetcorn and toss for another minute until they are heated through and turn a bright, vivid green and yellow.

Finish and serve: Return the scrambled eggs and prawns to the pan. Add the sesame oil and the green parts of the spring onions. Toss gently just to combine and warm everything through for about 30 seconds. Do not overmix or the eggs will break down into crumbs. Serve immediately while the rice is still steaming. This is my go-to recipe when I need something quick but impressive.