Heat salad oil in a deep frying pan over high heat.

Stir in onion and ginger until the onion is lightly browned (about 2 minutes).

Add chicken broth, soy sauce, and sugar.

Add chicken strips and bring to a boil.

Add spinach, cover, and cook until wilted (about 1 minute).

In a small bowl, beat eggs.

Reduce heat to low, evenly distribute mixture in pan, and pour in eggs.

With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce.

Cover and cook until eggs are softly set (2 to 2 1/2 minutes).

Spoon rice into bowls.

Top with egg-spinach mixture, including juices.