Marinade prawns with marinade for 10-15 minutes.

Mix 3 eggs yolks with cold rice and leave aside.

Beat the other egg, egg whites and leave aside.

Cut pineapple into half and dig out the pineapple, then cut the pineapple meat into small dices.

Boil water in a small saucepan and cook carrots until al-dente and add peas and sweet corn to finish. Drain the water and leave aside.

Heat up a little bit of oil in a wok and stir-fry onions first until they are soft. Then add pineapple to stir-fry for 20 seconds.

Add prawns and stir-fry until it starts to change to a red colour. Cook until prawns have completely turned red in colour then place on a plate and leave them aside.

Clean the wok and dry it. Heat up 1 tablespoon of oil and stir-fry the green part of the spring onion first until the fragrance comes out.

Add beaten eggs and stir-fry it like scramble eggs. When you see the eggs still half runny, add rice and stir-fry it. Use a wooden spoon to gently press the rice and mix up to try to loose any lumps in the rice.

Add white part of spring onion and vegetables (carrot, sweet corn and peas) then keep stir-frying for another 30 seconds.

Add prawns and pineapple back in the wok and stir-fry for a further 20 seconds.

Add salt and soy sauce into rice and stir-fry for another 20 seconds. Ready.