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Beat the eggs with the sesame oil and ¼ tsp of salt.
Heat the wok over medium-high heat and add the vegetable oil.
Add half the spring onions, garlic and the remaining salt and fry until fragrant.
Add the rice and soy sauce and toss to coat in the oil, pressing the rice against the side of the wok to break up any clumps.
When the rice softens and begins to toast, move all the rice to one side of the wok and add the egg mixture to the open side.
Stir the eggs until they are nearly set, then combine with the rice.
Add the remaining spring onions and white pepper and toss through.