Soak rice in water for 10 to 20 mins. Add 3 to 4 cups of water to a large pot or saucepan and bring it to a rolling boil on medium-high heat. As the water begins to boil, drain the rice. Add it to the boiling water. Also, add 1 teaspoon of oil to the water. The grains must be separated yet fully cooked. Drain the cooked rice quickly in a colander.

Heat 1 to 1½ tablespoon oil in a wok or pan. Add chopped cloves of garlic and ginger and sauté on high heat.

Now add the white part of the spring onion and the regular onion (finely chopped). Sauté for a minute.

Add soy sauce, and ketchup to the sauteed veggies. Continue cooking on high flame. Add the cooked rice, pepper powder (as per taste), and spring onion greens. Sprinkle salt (as per taste) evenly over the fried rice.

Heat a pan and add in oil. Beat the eggs with salt in a bowl and prepare scrambled eggs to add along with rice. Mix everything well and fry for 2-3 minutes.