Put the rice into a pan with just double the amount of lightly salted water and bring to the boil.
Cover and cook over a very low heat for about 25 minutes, until the water has been absorbed.
Leave to cool.
Lightly whisk the eggs with the sesame oil and a little salt.
Heat the peanut oil in a wok and stir-fry the cold rice for about 3 minutes.
Then add the eggs and stir-fry for a further 2 - 3 minutes.
Season with salt and pepper, add the scallions and stir-fry for a further 2 minutes.
Serve in small bowls.