Heat a wok until just smoking. Add 1 tablespoon of the peanut oil and, when hot, stir-fry the prawns until just cooked, then remove.
Reheat the wok, add the eggs and move them around the wok gently until just set. Turn the egg out onto a plate and roughly chop with your wok spoon.
Wipe the wok clean and reheat with the remaining peanut oil until just smoking. Add the garlic and ginger and stir-fry until fragrant, then add the pork and cook for 1 minute.
Add the rice and stir-fry for another minute, then return the prawns to the wok. Add the soy sauces, sea salt, sugar, oyster sauce and sesame oil, and stir-fry until the rice is coated with sauce.
Add the egg and spring onions and toss together. Transfer to a serving bowl and sprinkle with ground pepper to serve.