3 cups cold, cooked rice
2 tbsp butter
1 tbsp sesame oil
2 eggs, lightly beaten
2 tsp minced garlic
2 tbsp soy sauce (add more to taste)
1 tbsp rice vinegar
Splash of water (1–2 tbsp)
Heat the griddle to medium-high.
Scramble the eggs
Melt 1 tsp butter on one spot of the hot griddle.
Pour in the beaten eggs, swirl to form thin curds, cook until just set, then transfer to a plate.
Add the remaining butter and sesame oil to the griddle.
When the butter stops foaming, spread the minced garlic in a thin layer; sauté for 20 sec until fragrant (don’t let it burn).
Add the rice, breaking up any clumps.
Spread it out so each grain touches the hot surface; let it sit 30 sec, then stir. Repeat for a couple minutes until it’s heated through and starting to brown lightly.
Drizzle the soy sauce and rice vinegar evenly over the rice. Toss to coat.
If it seems dry, splash 1–2 tbsp water and let it steam off quickly—this helps loosen and rehydrate the grains..
Return the scrambled eggs to the griddle, breaking them up and folding them into the rice.
Give everything one last toss to combine and heat through.