Step 1

Add the cooked, chilled rice to a large bowl with the mayo and stir to coat.

Step 2

Add the oil and butter to a wok over medium-high heat. Once the butter is mostly melted, add the onion and cook until the onion is starting to soften but not turning color, about 2 to 3 minutes, tossing occasionally. Stir in the garlic and ginger, and cook 30 seconds, tossing it around.

Step 3

Add the rice to the wok, tossing it around with the onion mixture, and spread it out in an even layer. Let it cook for 30 seconds to 1 minute, and then flip it around with a metal spatula so the other side cooks. Repeat this process for about 3 to 5 minutes, until the rice is warm throughout and starts to take on a little color.

Step 4

Make a well in the center of the rice. Pour the egg into the well and let it cook until it sets on the bottom, about 1 minute. Flip the egg around with a metal spatula so the uncooked part cooks. When the egg is about 3/4 of the way cooked, toss it through the rice and spread the rice out in an even layer.

Step 5

Add 3/4 of the scallion, the salt, white pepper, soy sauce, toasted sesame oil, and sesame seeds. Toss everything together to combine.

Step 6

Remove from the heat. Sprinkle the remaining 1/4 of the scallion on top, along with more sesame seeds if desired.

Step 7

Serve the fried rice along with Yum Yum Sauce to drizzle on top if desired.