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Stir the soy sauce, oyster sauce, and sugar together in a small bowl.
Crush the cumin seeds in a mortar and pestle until coarsely ground.
Heat a high-sided nonstick skillet or wok over high heat.
Add the steak in an even layer and season with salt and pepper. Cook, undisturbed, until crisp and browned on the underside, about 2 minutes.
Stir and then transfer to a plate, leaving as much rendered fat behind in the skillet as possible.
Add 1 tablespoon of the butter, the white and light green parts of the scallions, the garlic, and ginger to the wok and stir-fry until fragrant and beginning to brown around the edges, about 1 minute.
Add the cumin seeds and season well with pepper. Add the rice, the remaining 1 tablespoon butter, and the reserved soy sauce mixture to the skillet.
Toss the rice to coat in the sauce. Press the rice firmly into the skillet, making sure it makes contact with the skillet, and top with the reserved steak and remaining dark green parts of onion.
Cook, undisturbed, until the beef is warmed through and rice is slightly crisp on the underside, about 2 minutes. You’ll know the rice has crisped when you hear dry popping sounds.
Drizzle with the sesame oil and toss once again.
Serve with crispy fried eggs, sriracha, pickled kachumber (or onion), and more black pepper and soy sauce, if desired.