Turn all burners to high and let the griddle preheat for 10 full minutes. You want the surface at 450–500°F. Flick a few water drops on it — they should evaporate instantly and skip across the surface. Spread a thin layer of avocado oil across the cooking zone.

Add 1 tablespoon of butter to one side of the griddle. Pour in your beaten eggs and scramble them quickly. They should cook in about 60 seconds. Break them into small pieces, push them to the edge of the griddle to stay warm, and don't overcook — they'll finish in the rice later.

Add another tablespoon of butter to the center of the griddle. Toss in your peas and carrots and let them cook undisturbed for 1–2 minutes to get a little char on them. Add the garlic and stir for 30 seconds until fragrant. Don't let the garlic burn — move it around.

Add your final tablespoon of butter, then dump your cold rice across the griddle in a single, wide layer. Use your spatulas to press it down firmly against the hot surface. Let it sit undisturbed for 90 seconds — this is where the char develops. Then flip sections, press again, and repeat.

Drizzle soy sauce and oyster sauce evenly over the rice. Toss and fold everything together — the eggs, vegetables, and rice — working quickly across the whole surface. Taste and adjust seasoning. The soy sauce should be fully absorbed, not pooling.

Pull the griddle off heat (or turn it down). Drizzle sesame oil over the top — never add it while cooking on high heat or the flavor burns off. Scatter green onions over everything. Serve directly from the griddle into bowls. It does not wait well.