Cook the rice according to package directions, typically by boiling for 15-20 minutes until tender and sticky.

Prepare the sauce by whisking together soy sauce, mirin, and sugar in a small bowl. Set aside.

In a medium bowl, beat the eggs gently until yolks and whites are combined.

Heat neutral oil in a large skillet over medium-high heat and sauté the garlic chives for 1-2 minutes.

Add the sauce to the skillet with the cooked garlic chives and allow to cook for about 1 minute.

Reduce heat to medium-low, pour in the eggs, and let sit for 15 seconds without stirring.

Gently stir the eggs, forming soft curds, and mix them with the garlic chives and sauce.

Drizzle sesame oil on top of the mixture once the eggs are cooked to a soft consistency.

Serve by scooping warm rice into bowls, and spooning the garlic chive and egg mixture over the rice.