Finely chop green and red capsicums. Heat 2 tbsps oil in a non stick pan. Add salt and ½ tsp pepper powder to prawns along with cornflour and mix well. Add the prawns to the pan and sauté lightly.
Break eggs into a bowl, add salt and ¼ tsp pepper powder and whisk. Add milk and mix well. Turn the prawns over so that they cooked evenly all around. When done transfer them into a bowl. Heat 1 tbsp oil in the same pan, add spring onion bulbs and sauté lightly.
Add eggs and stir till they get scrambled. Cook till creamy. Add prawns and mix and switch off the heat. Add red and green capsicums and spring onion greens and mix. Place the rice in a serving bowl and place the prawns-egg mixture over it and serve hot.