Prepare the ingredients

• Beat the eggs in a bowl with a pinch of salt.
• Slice the spring onions, keeping the whites and greens apart, and mince the garlic.
• Break up the cold cooked rice with your hands so no clumps remain.

Scramble the eggs

• Heat part of the oil in a wok over high heat.
• Pour in the beaten eggs and scramble quickly until just set.
• Transfer the eggs to a plate and set aside.

Fry the aromatics

• Add the remaining oil to the wok.
• Stir-fry the spring onion whites and garlic until fragrant.

Fry the rice

• Add the rice and toss over high heat, pressing it against the wok to separate the grains.
• Season with soy sauce, salt and black pepper and keep tossing until the rice is hot and lightly toasted.

Combine and serve

• Return the scrambled eggs to the wok and toss to combine.
• Finish with the spring onion greens and a drizzle of sesame oil.
• Serve immediately.