In a wok or large skillet over medium-high heat, add 2 Tablespoons vegetable oil.
Add 2 large eggs, well beaten and stir until almost cooked, they should still appear a little wet, about 30 seconds to 1 minute. Place them back into the bowl you beat them in.
Add 2 Tablespoons salted butter and 1/2 cup small diced sweet onion, cook until the onions are translucent, about 3-5 minutes, stirring occasionally.
Add 3 cloves garlic, minced and cook until fragrant, about 30 seconds.
Add 2 cups cooked and cooled leftover long-grain white ricerice to the skillet, stir everything together and cook until the rice is warmed through, stirring occasionally. About 3-5 minutes.
Add the cooked egg and 2 Tablespoons soy sauce, stir to combine and break up the egg into smaller pieces, cook an additional 2 minutes.
Stir in 2 green onions (green part only), thinly sliced and serve.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.