The day before, or early in the day make rice and set aside to cool completely before making fried rice.
Transfer to a bowl or plate. It's OK to let the vegetables and meat inter-mingle at this point on the plate.
After cooking all of the vegetables and meat, add about 2 tablespoons of butter to the pan. Over medium heat, add the cooked and cooled rice a little at a time, breaking apart clumps with two wooden spoons until the rice is evenly distributed in the pan, and the butter is mixed in well.
Add the soy sauce, a little at a time. We don't like to drown the rice in soy sauce, so I only use about 2-3 tablespoons to 7 cups of rice. Taste, add salt and more pepper, if desired. After heated through, add fresh chopped green onions. Turn the heat off. If you continue to leave the heat on, your beautiful fried rice will end up as gummy rice!
Scramble/whisk eggs in a bowl with a fork. I allow about 2-3 eggs per person or about 1/2 cup of eggs. Heat a non stick pan over medium heat and place a little butter into the pan.
When butter is melted, pour 2 eggs scrambled into the pan. Let the egg cook for about 1-2 minutes, then begin to pull the egg away from the edges of the pan and allow uncooked egg to spread to the edge of the pan until the egg is almost cooked.
When the egg is almost completely cooked, place fried rice (about 1- 1 1/2 cups) onto one half of the cooked egg. Sprinkle cheese on the other half. . Gently fold the cheese covered side onto the fried rice side of the omelet. Let sit in pan for about a minute to finish cooking and to allow the cheese to melt. Carefully slide onto a plate. Enjoy!