In a non-stick pan over medium heat, add 1 tablespoon of oil and warm it up. Add the prawns and cook for about 2-3 minutes until they turn pink. Transfer to a plate and set aside.

Increase heat to high, add another tablespoon of oil to the same pan. Once shimmering, add finely chopped onions and sauté for about 4-5 minutes until browned and aromatic. Push onions to one side.

Crack the three eggs into the pan, mixing yolks and whites with a spatula. Cook for 2-3 minutes until scrambled, folding in sautéed onions.

Add cooked rice and mixed veggies, then 3 tablespoons of soy sauce. Stir every 5-10 seconds for 5-10 minutes, adding 2-3 tablespoons water if rice feels dry.

Fold in cooked prawns and chopped spring onions, if desired. Turn off heat after a minute of stirring. Serve hot!