1-First, prepare all ingredients by chopping vegetables and protein, beating eggs, and having cooked rice ready. Use day-old rice for the best texture. This helps prevent sogginess and ensures a nice crisp.

2-Heat a large dutch oven, griddle, or wok over high heat until hot. Add the oil, allow it to heat through, quickly scramble the eggs into pieces, then remove and set aside. This keeps the eggs from overcooking and maintains their texture.

3-Add butter to the pan and let it melt. Add chopped onions and sauté for 3-4 minutes until softened but not browned. Stir in grated ginger and cook for 30 seconds to release its aroma. Then, add cooked rice and scrambled eggs back to the pan, stirring thoroughly.

4-Flatten the rice into a thin layer and let it sizzle undisturbed for 30 seconds. Stir and repeat, letting it sit another 30 seconds to heat evenly and crisp slightly. Drizzle soy sauce and toasted sesame oil over the rice, stirring to coat evenly. Remove from heat when heated through and popping, then garnish with sliced scallions and serve warm.