In a bowl, whisk the eggs with salt and pepper and set aside.

Heat the vegetable oil in a wok or large frying pan over medium-high heat.

Stir-fry the chopped shallots and minced garlic for 1-2 minutes until they become fragrant and slightly browned.

Add the beaten eggs to the pan and scramble until fully cooked.

Add the cooked rice to the pan and stir-fry for 3-4 minutes while breaking up any rice clumps using a spatula or wooden spoon.

Pour soy sauce over the rice and stir-fry for an additional 1-2 minutes, coating the rice evenly with the sauce.

Toss in the sliced spring onions and stir-fry for another 1-2 minutes until the onions become tender but still crispy.

Serve hot and enjoy!