Com chien

Heat oil in a large wok or skillet over medium-high heat. Mince the garlic cloves and add to the hot oil, stirring constantly for about 1 minute until fragrant.

Add the finely chopped leeks and red chillies to the wok, stirring continuously for 2-3 minutes until softened and aromatic.

Push the aromatics to the side of the wok. Pour the beaten eggs into the empty space and scramble until cooked through, breaking them into small pieces, then mix with the leeks and chillies.

Add the diced carrot, diced prawn, and green peas to the wok. Stir-fry for 2-3 minutes until the prawns are opaque and the vegetables are lightly cooked.

Add the rice to the wok, breaking up any clumps with the back of a spatula or spoon. Stir-fry continuously for 3-4 minutes, ensuring all rice grains are separated and coated with oil.

Sprinkle the salt, pepper, and chicken powder over the rice. Toss everything together thoroughly for 1-2 minutes until the seasonings are evenly distributed and the rice is heated through.

Transfer the fried rice to a serving platter and serve immediately while hot.