2 stalks spring onions
1 tsp salt
4 cups cooked rice (sprinkle with 1 tsp of sugar and mix evenly)
1) Wash the spring onions and finely chopped the white part only. Beat eggs with a few drops of yellow colouring. Set aside.
2) add the rice to the wok first to stir fry until they separate with each other. Push the rice to one side of the wok. Heat 2 tbsp of oil and pour in the eggs.
3) Mix rice with eggs quickly, season with salt and pepper. Continue to stir fry over high heat until the grains are coated by the eggs. Add half of the chopped spring onion to stir fry till fragrant.
4) Transfer to the serving plate/bowl and garnish with spring onion and ginger chicken.