Prep everything before you heat the pan — this is essential for stir-frying because everything moves fast. Crack and beat the eggs lightly with a pinch of salt. Separate the white parts and green parts of the scallions (use whites for the start and greens for finishing). Break up any clumps in the chilled rice with your fingers or a fork so it’s as loose as possible.

Heat a wok or a large heavy skillet over high heat until very hot (about 2–3 minutes). High heat creates the tiny charred flavor known as wok‑hei and helps the rice grains separate rather than steam and clump. Add 1 tablespoon of vegetable oil and swirl to coat.

Pour in the beaten eggs and let them sit undisturbed for 10–15 seconds so they begin to set — this creates slightly custardy ribbons rather than rubbery curds. Using a spatula, gently push the eggs into large soft curds and remove them from the wok onto a plate when still glossy and slightly under-cooked. Removing early prevents overcooking later.

Return the wok to high heat and add the remaining 2 tablespoons oil. When it shimmers and just starts to smoke, add the minced garlic and the white parts of the scallions. Stir for 8–12 seconds — you want them fragrant but not browned. This step flavors the oil which seasons the whole dish.

Add the chilled rice, breaking up any remaining clumps as you add it. Spread the rice so it's in as thin a layer as possible and let it sit for 20–30 seconds before stirring — this gives grains a chance to dry slightly and pick up a little char. Use a spatula to toss and press so each grain meets the hot metal.

Drizzle the soy sauce around the edge of the wok (not straight on the rice) so it hits the hot metal and blooms, then quickly toss the rice to distribute. Soy sauce provides saltiness and umami; adding it to hot metal prevents pockets of concentrated color/flavor.

Season with the salt and black pepper (remember soy sauce already adds salt) and stir-fry for 1–2 minutes, pressing and tossing the rice so it stays separated and glossy. High heat and quick motion prevent the rice from steaming and becoming gummy.

Return the eggs to the wok in large pieces and mix gently to combine. Add the butter now for a restaurant-style glossy finish — it melts quickly and coats the grains, rounding out the flavors.

Drizzle the sesame oil and toss in the green parts of the scallions. Taste and adjust seasoning — add a touch more soy if it needs salt, or a pinch of sugar if it tastes flat. Remove immediately to a warmed serving dish to keep the rice from steaming in the pan.

Serve hot. For a final flourish, sprinkle extra sliced scallions or a few drops of toasted sesame oil if you want a more pronounced sesame aroma. Serve as a side or a light main.