Wash the rice and put in a saucepan. Cover with water and bring to the boil. Reduce heat to medium-low and keep at a simmer. Keep checking if the rice is cooked. If the water level goes down, add more water.
When the rice is almost cooked, quickly take the pan off the burner and pour it out in a sieve. Drain well. Spread the rice on a big plate so that all the steam escapes and the rice grains don't stick to each other. Let cool.
Prepare the onions, chillies, garlic and ginger. Set aside.
Heat oil in a wok. Put the garlic and ginger pieces in. Cook for 2 minutes. Add chillies and cook another minute. Add the onions in and mix well. Cook for 5 minutes.
Put the eggs in and mix vigorously so that the egg gets cooked but at the same time the egg becomes more like scrambled egg in texture.
Once the egg is cooked, add the red chilli powder and the cooled rice. Mix well. Season to taste with salt and add food colouring if liked. Warm through for 3 to 4 minutes, then serve.
You can put some vinegar or soy sauce in the rice for enhanced taste. Serve with a dish like General Tso's chicken.