Wash the rice in several changes of water until clear.
Boil rice in a pot with water 2.5cm above the rice level for 15 minutes.
Cover tightly and cook on lowest heat for 15 minutes.
Spread rice on a tray to cool, then refrigerate until cold.
Marinade beef with soy sauce, rice wine, ginger, cornflour, and sesame oil for 20 minutes.
Whisk eggs with sesame oil and half the salt.
Stir-fry cold rice in hot groundnut oil for 3 minutes.
Pour in the egg mixture and stir-fry until set and dry.
Add remaining salt, pepper, and spring onions and transfer to a platter.
Stir-fry marinated beef in hot oil for 2 minutes until brown.
Drain beef in a colander and remove most oil from the wok.
Fry dried chillies for 10 seconds in the hot pan.
Return beef to the pan with remaining ingredients and stir-fry for 4 minutes.
Serve the beef immediately accompanied by the egg-fried rice.