Cook the rice until tender and cool.
Grate the ginger. TOGETHER with the JUICE, transfer it to a preheated frying pan (it is better, of course, to use a wok pan). When the liquid has evaporated, pour in the oil and put in the rice. Mix everything thoroughly. Shake the eggs with a fork.
Pour them over the rice, mix well. When the rice is browned, add salt and soy sauce. Fry, stirring, until the rice is no longer viscous.