Begin by separating the egg yolks from the whites in a bowl. Combine the yolks with your cold, day-old rice, ensuring that every grain gets a coating of that rich yellow color.

In a large skillet or wok, heat 3 tablespoons of butter and 2 tablespoons of oil over medium heat. Once the butter has melted, add the minced garlic and the chopped white parts of the green onions. Sauté for 2-3 minutes until fragrant.

Move the sautéed garlic mixture to one side of the skillet. Pour the beaten egg whites into the clear space and let them sit undisturbed for about 20 seconds, then scramble until just cooked through.

Add the prepared rice, soy sauce, and white pepper to the skillet. Stir-fry the mixture over high heat for about 2-3 minutes.

Stir in the remaining green onion greens and sauté for an additional 1-2 minutes on high heat. Serve hot.