Japanese style fried rice featuring heavy garlic aromatics and a silky butter finish.
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Break up the cold, day-old rice into individual grains using a spoon or clean hands to ensure even frying.
Heat the vegetable oil in a large wok or non-stick skillet over medium-high heat.
Add the minced garlic and sauté for 30 seconds until fragrant and lightly golden, being careful not to burn it.
Push the garlic to the side of the pan and pour in the beaten eggs, scrambling them quickly until just set.
Add the rice to the pan and toss vigorously with the eggs and garlic, pressing down to break up any remaining clumps.
Drizzle the soy sauce around the edges of the pan so it caramelizes slightly before stirring it into the rice.
Add the butter, salt, and black pepper, tossing the rice constantly until the butter is melted and every grain is glossy.
Stir in the green onions and sesame seeds, then remove from heat immediately to serve.
