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Squeeze the pouch of rice to break apart the grains. Pour rice into a bowl and fluff with a fork. Gently mix in 1-2 tablespoons of water, 2 teaspoons of oil, and then garlic and ginger powder. Coat the grains of rice evenly and set aside.
Add 1 tbsp oil to a large frying pan or wok and scramble the eggs over medium high heat until the eggs until are mostly set but slightly runny. Remove and set aside in a bowl.
Add 1 tbsp oil to a large frying pan or wok and sauté the chopped BBQ over medium heat, stirring occasionally, for 1 minute. Add the onions and cook, tossing, about 1-2 minutes.
Turn the heat down to low and add the rice, breaking up to cook and crisp, stirring occasionally, for about 5 minutes. Cooking on low ensures that the rice stays fluffy and moist.
Turn the heat up to high, stir in Bachan’s Japanese Barbecue Sauce to taste, and fry, ensuring everything is smoky and crisp. Enjoy immediately.