Cook rice according to directions. Do not add butter or salt. It can be used right away, but it is better if it sits in the refrigerator overnight (or even for a few days).

In a bowl, beat eggs with a pinch of salt.

Heat oil in a pan. Add eggs and lightly scramble. They should be half scrambled and half wet.

Add the rice and stir. Make sure every grain is separated and the eggs are finely scrambled (chopped into small pieces).

Add scallions and remaining salt and cook a few more minutes.