Heat wok, add oil and fry the shallots and garlic. Add in your char sui and then the raw prawns.
Add in your overnight, fluffed rice. Continue to fry for about 10 minutes until the rice are separated, dry and dancing on your hot wok.
When happy with your rice, pour in your eggs. Continue to fry for another 10 minutes or so - exercising your bingo wings - kekekekeke
Meanwhile while frying, season with salt and freshly ground pepper. Add a dash of soy sauce.
Turn your heat up high and drizzle rice wine around the rim of your wok all the way round.
Right after drizzling your rice wine, turn the heat off, give your rice a good stir then add in your spring onions.
