Directions

1.Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender and liquid has been absorbed, 15 to 20 minutes.

2.Remove from the heat, stir in 2 tablespoons butter, and let cool to room temperature, about 30 minutes.

3.Heat vegetable oil in a skillet over medium heat. Add eggs and scramble, stirring often to chop chunks of egg into small bits with a spatula.

4.Place rice in a large mixing bowl, add eggs, and toss together.

5.Melt remaining 2 tablespoons butter in a large frying pan over medium-high heat. Dump rice mixture into the hot pan. Add sesame seeds, 2 tablespoons soy sauce, salt, and pepper. Cook, stirring often, for 8 minutes.

6.Taste and add more butter or soy sauce as desired. Serve.