Ingredients

1 ½ cups long-grain rice (preferably jasmine) or about 2 ½ cups leftover rice
3 tablespoons peanut or vegetable oil, divided
3 large eggs, beaten
5 cloves garlic, grated or finely chopped
2.5cm piece of ginger, peeled and grated or finely chopped
4 spring onions (scallions), thinly sliced (white, pale green, and dark green parts separated)
2 tablespoons reduced-sodium soy sauce
1 teaspoon granulated sugar
1 teaspoon salt
½ teaspoon white pepper
¼ teaspoon MSG
⅓ cup frozen peas
1 tablespoon unsalted butter, cut into pieces

Prepare rice

Rinse rice in a strainer until water runs almost clear.
Boil a large pot of water. Add rice and cook for 3 minutes. Drain using a fine-mesh strainer.
Wipe the pot clean, fill with 5cm of water, and bring to a simmer.
Place the strainer with rice over the pot, cover with foil, and then the pot lid. Steam until rice is cooked through but slightly al dente, about 15 minutes.
Spread rice onto a baking sheet to cool to room temperature. Refrigerate until needed.

Heat 1 tablespoon of oil in a large wok or cast-iron skillet over high heat.
Swirl to coat, add eggs, and cook, breaking into small pieces, until cooked but not browned, about 1 minute. Remove and set aside.

In the same wok, heat the remaining 2 tablespoons of oil over high heat.
Add garlic and ginger, tossing constantly, until fragrant and garlic begins to brown, about 30 seconds.
Add spring onion (leave dark green out), cooking until softened, about 1 minute.
Add rice, tossing to combine. Fry while stirring constantly until rice clumps break apart and starts to toast, 2-3 minutes.

Add soy sauce, sugar, salt, pepper, and MSG. Cook, tossing constantly, until soy sauce is absorbed, about 1 minute.
Add cooked eggs, peas, and dark green scallion parts. Toss for 2 minutes until incorporated.
Add butter, tossing until melted, about 30 seconds.