Thinly slice the scallions, separating the whites and greens, and finely mince the garlic.

Crack the eggs into a bowl and whisk thoroughly until fully combined.

Heat a pan over medium heat with a bit of oil. Add the eggs and scramble until fully cooked, then remove and set aside.

In the same pan, add the scallion whites and garlic and cook until fragrant.

Add the day-old rice along with the cooked eggs. Season with soy sauce, chili oil, sesame oil, and sugar, tossing until the rice is evenly coated.

Add the butter and scallion greens and continue mixing until the butter has melted and the greens are wilted.

Serve in a bowl and optionally garnish with more scallions.