1. Heat a teaspoon of oil in a large wok over medium-high heat. Add the prawns to the wok and stir-fry until they turn pink and opaque. Set aside.

2. Heat the remaining oil in the wok over medium-high heat. Add the garlic and onion. Sauté until fragrant.

3. Pour the beaten eggs into the wok. Scramble the eggs until fully cooked.

4. Toss in the mixed vegetables, spinach and red chilies. Stir-fry for a few minutes until the vegetables are tender-crisp.

5. Add the cooked rice to the wok, breaking up clumps, and stir-fry until well combined with the other ingredients.

6. Drizzle the soy sauce and sweet soy sauce over the rice. Season with the salt and pepper to taste. Add the prawns back to the wok. Continue to stir-fry for another minute.

7. Remove the wok from the heat once everything is well mixed and cooked.

8. Garnish with sliced cucumber, tomato and fried shallots. Serve the fried rice hot.