Follow these instructions carefully for the crispiest rice and perfectly cooked eggs:

1. Prepare the Rice: If your day-old rice is in a large clump, gently break it apart with your fingers or a fork. You want individual grains as much as possible, but don’t mash it.
2. Aromatics (Optional): If using garlic and/or ginger, have them minced and ready.
3. Heat the Pan for Rice: Place a large non-stick skillet or well-seasoned cast-iron pan over medium-high heat. Add 2 tablespoons of neutral cooking oil (and butter, if using). Allow the oil to get hot enough that it shimmers.
4. Crisp the Rice: Add the cold rice to the hot pan. If using garlic/ginger, you can quickly sauté them for 30 seconds before adding the rice, or mix them into the rice before adding to the pan. Spread the rice in an even layer. Drizzle with soy sauce and sesame oil. Press down gently with a spatula to ensure good contact with the pan.
5. Cook Undisturbed: This is crucial for crispiness. Cook the rice for 4-6 minutes without stirring, allowing a golden-brown crust to form on the bottom. You might hear it crackling – that’s a good sign! Resist the urge to move it around too much.
6. Check for Crispiness: After 4-6 minutes, use a spatula to peek underneath. If it’s golden brown and crispy, you can either flip sections of the rice to crisp the other side (if you prefer all-around crispness) or break it up slightly and stir, cooking for another 2-3 minutes until heated through and some more bits get crispy. For a “rice pancake” style, keep it mostly intact.
7. Season and Remove Rice: Taste the rice and season with a pinch of salt and pepper if needed (soy sauce is already salty). Remove the crispy rice from the pan and divide it among serving bowls or plates. Keep warm.
8. Cook the Eggs: Reduce the heat to medium or medium-low. Add the remaining 1 tablespoon of oil (or a little butter) to the same skillet if needed. Crack the eggs directly into the pan.
9. Fry to Your Liking: Cook the eggs to your desired doneness. For a classic sunny-side-up with a runny yolk, cook for 2-4 minutes until the whites are set but the yolk is still liquid. You can baste the whites with hot oil from the pan to help them cook faster, or cover the pan with a lid for a minute to steam the tops. Season the eggs with a pinch of salt and pepper.
10. Assemble and Garnish: Carefully place one or two fried eggs on top of each serving of crispy rice. Garnish generously with sliced green onions and toasted sesame seeds. Add a drizzle of Sriracha, gochujang, or chili oil if you like a spicy kick. Serve immediately and enjoy the glorious crunch!