Prep ingredients: Take cold rice and break up any large clumps. Slice green onions, separating white and green parts. Beat the eggs in a small bowl.

Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add beaten eggs and quickly scramble until just set. Remove eggs to a plate and set aside.

Add the remaining 1 tablespoon of oil to the hot pan. Add the white parts of the green onions and stir-fry for 15 seconds until fragrant.

Add the cold rice to the pan. Press it down in an even layer to sear for 30 seconds, then toss and stir-fry vigorously for 2-3 minutes until heated through and grains are separated.

Pour the soy sauce evenly over the rice. Toss continuously until the rice is evenly coated and browned.

Add the scrambled eggs back into the pan. Break them up with your spatula and toss to combine with the rice.

Remove from heat. Stir in the toasted sesame oil and the reserved green parts of the green onions. Serve immediately.