Cook rice in advance and preferably chill overnight. If that’s not possible, try to chill the cooked rice for at least 2 hours before starting the rest of this recipe.

In a large pan, heat 2 Tbsp oil over medium heat. Add veggies and saute until heated through. Remove to a bowl and set aside.

In the same pan, heat 2 Tbsp oil and 1 Tbsp butter until butter is melted. Add the chilled rice and saute, stirring frequently, under rice begins to brown. Add 1 Tbsp soy sauce and salt and pepper to taste. Move rice to the edges of the pan to create a well in the center or remove the rice to a bowl and set aside.

Add 1 Tbsp oil to the pan and crack the eggs into the pan. Stir the eggs while cooking until eggs are cooked through. Season with salt and pepper.

Add the rice and vegetables to the eggs and stir until combined. Add remaining tablespoon of butter and season with salt and pepper. Turn off the heat and serve.

Top with sliced green onions, hot sauce, and more soy sauce, if desired.