For making simple egg fried rice, prepare all your ingredients first. Beat the eggs with a pinch of salt. Chop the garlic and the onion. Slice the spring onion ½ inch wide. Have all the ingredients, including measuring cups, at the countertop.
Heat the wok on high until it starts smoking. Add 1-2 cups of room temperature cooking oil, swirl it to coat the wok and pour it off immediately. This is just to make your wok non-stick, not necessary when using a non-stick pan.
Turn the heat to medium. Add 1 tbsp of vegetable oil, then the onion and garlic. Stir for 10 seconds.
Add the beaten egg. Wait for 10-20 seconds, then stir so that all the egg can solidify. Break it with your spoon, ladle, or spatula into bite sized pieces.
Crank up the heat to maximum, add the rice, ginger powder, and sesame oil. Stir vigorously for 2-3 minutes. Make sure the rice separates into individual grains.
Add the soy sauce and continue stirring until the brownish color of the soy sauce covers every grain of rice. Then add the spring onions and toss for another 30 seconds.
Serve immediately. Egg fried rice is traditionally eaten with a spoon.