Remove 400 g of cooked rice from the refrigerator and let it come toward room temperature; separate any clumps with your fingers.

Crack 1 egg into a mixing bowl and beat it until the yolk and white are fully combined.

Finely chop 1 garlic clove, the 3 cm piece of fresh ginger, and 1 small chili pepper. Slice the white and green parts of 2 spring onions separately.

Heat the wok over high heat until very hot, then add 1 tablespoon of neutral cooking oil.

Add the 400 g cooked rice and stir-fry continuously to coat every grain with oil. Leave it briefly between stirs until some grains become crispy.

Transfer the crispy rice to a plate, then add 1 tablespoon of neutral cooking oil to the hot wok.

Pour in the beaten egg and scramble it over high heat until fully cooked with lightly crispy edges. Transfer the egg to the plate with the rice.

Reduce the heat slightly and add the chopped garlic, fresh ginger, chili pepper, and white parts of the spring onions. Stir-fry for about 1 minute, just until fragrant without browning.

Return the rice and egg to the wok, then toss thoroughly with the fried aromatics.

Pour over 1 tablespoon soy sauce and toss until evenly seasoned. Add the reserved green parts of the spring onions and serve immediately.