If using fresh rice, rinse 1 cup of rice under cold water until the water runs clear, then cook according to instructions.

In a bowl, crack the eggs and whisk until combined.

Heat a non-stick skillet over medium heat and add a little oil or butter.

Pour the whisked eggs into the skillet and stir gently until just set, about 2-3 minutes.

Remove the eggs from the skillet and set aside.

In the same skillet, add the cooked rice and break up any clumps.

Pour in the soy sauce and sesame oil, stirring well to combine.

Add the cooked eggs to the rice mixture and gently fold them in.

Season with salt and pepper to taste, and add chopped green onions.

Cook for another 2-3 minutes until heated through and slightly crispy at the bottom.

Transfer to a serving bowl and garnish with additional green onions, sesame seeds, or seaweed flakes if desired.