Method

1. 01

   In a pot, bring 2 cups water to a boil. Add 1 cup rice and 1/2 teaspoon salt. Stir once, then reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and the water is absorbed.

2. 02

   While the rice cooks, crack 6 eggs into a bowl. Add 1 tablespoon soy sauce and a pinch of black pepper. Whisk until fully combined.

3. 03

   Remove the rice from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in 2 tablespoons butter until melted and coated throughout.

4. 04

   In a large non-stick skillet over medium heat, melt the remaining 2 tablespoons butter.

5. 05

   Pour in the egg mixture and let it sit undisturbed for 15 seconds. Using a spatula, gently push the eggs from the edges toward the center, tilting the skillet so uncooked egg flows to the edges. Repeat every 20 seconds for 2 to 3 minutes, until the eggs are soft, creamy, and just cooked through. Remove from heat immediately.

6. 06

   Divide the buttered rice among bowls. Top each with a portion of scrambled eggs.

7. 07

   Slice the scallions and scatter over the top. Serve immediately.