Heat a griddle or a large wide skillet over high heat. Add the oil and heat until hot. Add the eggs and quickly scramble, breaking up any large pieces. Remove the eggs to a bowl and set aside.

Add the butter to the skillet and heat until melted. Add the onions and cook for 3-4 minutes until softened. Add the ginger and cook for an additional 30 seconds before adding the rice and the eggs.

Stir everything together until combined. Use a wide spatula to flatten the rice into a single layer and let it rest, untouched, for 30 seconds. Stir and repeat the process for another 30 seconds. The rice will begin to sizzle and pop.

Drizzle the soy sauce and sesame oil over the rice and allow it to soak into the rice. Stir well to evenly coat the rice. It’s ready to serve when the sauce has been completely absorbed by the rice.

Top with chopped scallions and enjoy!