Cook basmati rice, spread on a tray, and cool completely.
Heat 1 tbsp oil in a wok, scramble beaten eggs with salt until soft set; remove.
Heat remaining oil, sauté garlic paste and chopped spring onion whites for 1 minute.
Add cooled rice, scrambled eggs, soy sauce, black pepper, and salt.
Stir-fry rapidly on high flame for 2 minutes, sprinkle green spring onion tops, and serve.