Heat the wok with oil, stir-fry the onions, capsicums and corn until fragrant. Add beaten eggs and stir-fry slightly. Add rice and stir-fry over low heat until the grains are distinct and well-separated.
Add eel and seasoning to the fried rice. stir-fry over medium heat evenly.
Add spring onion, stir-fry over high heat until fragrant. Sprinkle with crab roe as garnish and serve.