Loosen the rice grains to separate them if they are in clumps. Heat the oil in a wok until hot. Stir-fry the ginger and garlic over low heat until fragrant.
Add the chicken, prawns and carrot. Stir-fry until aromatic.
Add the rice and toss briefly to combine. Make a well in the centre of the rice, add a little oil, and crack in the eggs. Let the eggs set for a few seconds before scrambling them over high heat together with the rice.
Add the seasoning and sprinkle over a little water to moisten the rice. Add the chillies and petai. Stir-fry briskly until rice is fairly hot and fragrant. Dish out and serve.