Using a small bowl, beat your eggs and add the scallions and mix again. Heat a pan over medium low heat. Add the butter. When the butter is almost completely melted, pour in the eggs. Let the eggs sit for a couple of minutes and you should start to see the eggs beginning to cook a little around the edges. Using a rubber spatula, scrape/bring the eggs in from the exterior, in and do this all around the pan.
Slowly, your eggs will begin to cook and come together. Lower the heat to low and continue scrape/bring the eggs in from the exterior until the eggs have reached your desired doneness. I like my eggs a little underdone and even slightly runny in some areas. Remove from the heat and season with salt.
To plate: add your cooked rice to a shallow bowl, add a light drizzle of sesame oil. Top with the cooked soft scrambled eggs. Add chili oil and some furikake and enjoy!