In a large wok over high heat, heat 2 tablespoons of the oil.
When the oil is very hot and shimmering, add the beaten egg and cook, stirring a few times, until the edges are fluffy but still runny in the center, 20 to 30 seconds. Remove from the pan immediately.
Heat the remaining 1 tablespoon of oil.
Add the chashu and cook, stirring continuously, until browned and sizzling, 2 to 3 minutes.
Add the white part of the green onions and cook, stirring continuously, 1 minute.
Add the rice and cook, breaking up any clumps with the back of your spatula. Toss to evenly coat the grains of rice with oil from the wok, and until ingredients are combined.
Return the egg to the pan and cook, breaking up the egg into smaller pieces and continuously tossing the ingredients to combine.
Sprinkle the salt and pepper, and toss until evenly combined.
Drizzle the soy sauce around the rim of the pan and cook, stirring continously, until all the grains are evenly coated.
Add the sesame oil and the remaining green parts of the green onions, reserving some for garnish, and toss to evenly combine.
To serve, fill up a rice bowl to the brim with the fried rice, and gently press with the back of your rice scoop so that the rice is level with the rim of the bowl.
Cover the bowl with a serving plate, and flip the bowl over.
Set down the plate and gently lift up the bowl. The fried rice should be piled in a nice dome shape on the plate.
Garnish with the remaining green onions and enjoy!