Beat the eggs with the ginger and half the soy sauce in a bowl until combined.
Heat the oil in a nonstick wok or large frying pan over a high heat until the oil starts to shimmer. Pour in the egg mixture and cook, stirring constantly, for 30 seconds or until softly scrambled.
Add the cooked rice, spring onions, sesame oil and remaining soy sauce to the pan and toss together for about 1–2 minutes until the rice is piping hot. Serve immediately.