Heat 1 tablespoon of oil in a large wok.

Add the chopped green onion and cook over medium heat for about 5 minutes until soft and translucent, stirring periodically.

Add the remaining neutral oil along with minced garlic.

Cook for 30 seconds to release its aroma without burning it.

Add the cold rice and increase the heat to high.

Drizzle in the sesame oil, and use a spatula to gently separate the grains.

Stir continuously for about 5 minutes until the rice is heated through.

Push the rice to one side.

In the hot empty section, crack the eggs and drizzle a small amount of soy sauce over them.

Scramble until just set but still slightly soft.

Mix the eggs into the rice, ensuring even distribution.

Add the remaining soy sauce and a pinch of garlic salt (optional).

Stir well for even coating.

Divide into bowls and top with extra sliced green onions for freshness.