Use 4 cups of cooked long-grain rice that has been cooled and chilled at least a few hours or overnight; break up any large clumps with your hands or a fork so the grains are separate.

Vegetables

Slice green onions separating whites and greens. Peel and dice the carrot small (about 1/4-inch). Dice the bell peppers small to match carrot size. Mince garlic and ginger. Toast the nori briefly over a low flame or in a dry skillet until crisp, then stack and slice into thin strips.

Cook Eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 tbs neutral oil and 1/2 tbs butter. When hot, beat the eggs lightly and pour into the pan. Quickly scramble until just set but still moist, then transfer eggs to a plate and set aside.

Sauté Vegetables

Return the wok to high heat and add remaining 2 tbs neutral oil. Add the white parts of the sliced green onions, diced carrot and diced bell peppers. Stir-fry 2–3 minutes until vegetables are tender-crisp. Add minced garlic and ginger and stir 30–45 seconds until fragrant, being careful not to burn.

Fry Rice

Push vegetables to one side of the wok. Add the butter to the empty side, then add the chilled rice, spreading it out so it contacts the hot surface. Stir everything together, breaking apart any remaining clumps. Continue stir-frying on high heat 3–4 minutes so rice gets slightly toasted.

Drizzle in light soy sauce and dark soy sauce, stirring to distribute evenly. Add oyster sauce if using. Sprinkle salt and black pepper, then toss in the scrambled eggs and drizzle sesame oil. Stir-fry 1–2 more minutes until everything is combined and heated through. Taste and adjust seasoning with more soy or salt if needed.

Finish & Garnish

Turn off heat. Transfer fried rice to serving bowls or a platter. Sprinkle sliced nori strips and the reserved green onion tops over the rice. Finish with toasted sesame seeds if using and an extra small drizzle of sesame oil if desired.