Bring to boil 2 cups of basmati rice and cook for 10 minutes or until water has evaporated. Drain the rice in a colander, then set aside to cool.
In a small mixing bowl, crack two eggs, add a pinch of salt and whisk. Slice spring onion/scallions, then set the eggs and spring onion aside.
Add two tbsp of peanut oil over high heat in a wok or large fry pan/skillet and stir fry the prawns/shrimp. Add a pinch or two of salt and stir fry for 2 minutes or until the prawns have bent inwards. When ready, take out and drain on a paper towel.
Stir fry the Peking pork for two minutes over high heat, then drain and set aside.
Add 2 tbsp of oil into the wok or frypan (skillet), pour in the egg and add peas. Stir fry until the egg has started setting.
Add the rice and thoroughly mix the egg through the rice keeping, the heat on high. To do this, bring the egg from the bottom of the rice and flatten it with a spatula. The egg will begin to flatten and break apart.
When the rice has lost its stickiness and smells fragrant, add the Peking pork and prawns/shrimp back into the wok and continue to stir fry for 2 minutes.
Add 1 to 2 tsp of salt and 1 tbsp soy sauce to the side of your wok and continue to toss until fragrant. Taste the rice to check if you're happy with the flavour. Add more soy sauce and salt if needed.
Lastly, add spring onion/shallots and stir fry for a further minute while mixing, then serve hot.