First pour oil into the pot, heat it, and then add onion, ginger and garlic. Of course, it's okay not to put it down. Then, pour the leftover rice into the pot, turn it back and forth with a spatula and stir it evenly. If the rice is too dry, you can order a little water properly and be sure to put it in several times. When the rice is almost scattered, pour it into the eggs that have been scattered in advance, and the spatula will turn quickly to make the rice grains evenly stained with the egg liquid. If the egg liquid is poured before the rice is put into the pot, it will become scrambled eggs, resulting in the egg liquid not being evenly wrapped on the rice grains. After the egg-liquid rice is fried, you can put a proper amount of salt in the pot. Salt must be put last, in order to prevent salt from penetrating into rice, so that a high-salt diet will not be produced.