Gather your ingredients and prepare them- Use wet fingers and de-clump the rice if your rice is one hard ball. Cut the tarako into thick chunks and set all of your ingredients by the stove.

Make the fried rice-Heat a medium non-stick pan over medium high heat and add the butter and the shallots. Cook for 3 minutes until the shallots are soft and caramelized. Lower the heat to medium if you find the shallots are starting to burn. 

Add the garlic and stir into the shallots. Add 1 Tablespoon of oil plus the tarako and lower the heat to medium if you have not already done so. Cook for a minute, stirring occasionally.

Add the rice and press it gently into the pan. Cut into it with a wooden spoon or spatula as you cook the rice (so you don’t smash up the grains of rice), heating it up and mixing it into the tarako mixture. Cook for about 3 minutes until the rice is fully hot and the tarako coats the rice grains evenly. 

Taste the rice and add salt and ground black pepper to taste (The tarako is salty and you may find the rice seasoned enough as is.). Add the scallions and stir into the rice, cooking for an additional minute. Set the pan aside while you fry the eggs.

Make the fried eggs– Heat a small non-stick frying pan over medium high heat and add 2 teaspoons of oil and the eggs (I find it better to crack the eggs into a bowl first so you are guaranteed an intact yolk.). Cook the eggs for one minute and then cover with a lid, cooking for an additional 45 seconds to 1 minute. This yields eggs with a crispy bottom and a very runny yolk.

Transfer the rice to a deep plate and top with the eggs and more scallions if desired. You can also serve the rice in two bowls, topping each with a fried egg.

Serve Tarako Fried Rice immediately.