1. Marinate ginger in 1 teaspoon white wine and sesame oil.
2. Heat oil in a wok or large frying pan over medium–high heat. Add eggs and scramble until cooked through but still very soft. Remove, leaving oil in wok.
3. Raise heat to high. Once the wok is super-hot, add scallions and stir-fry for 15 seconds. Add ginger with marinade, mix, and stir-fry for an additional 30 seconds.
4. Add rice and stir using a wooden spoon until rice heats up, about 4 minutes. Add vegetables and mix well. Add shoyu sauce, soy sauce, remaining wine, salt, and pepper. Let cook an additional 3 to 4 minutes as you mix well with a wooden spoon.
5. Add egg to the rice mixture and mix well. Stir-fry until all ingredients are thoroughly combined and steaming hot. Remove and serve.
For best results, use day-old leftover rice. If you do not have day-old rice and still want to make this, add about ¼ cup less water when boiling your rice. Then spread your cooked rice on a baking sheet and place the rice tray in the freezer for 35 to 40 minutes, or refrigerator for 2 hours to dry the rice out before cooking.