Increase heat to medium-high. Add 1 tablespoon butter, onions, and bell pepper. Cook 3 minutes or until onions are soft, stirring frequently. Stir in the garlic and ginger until blended. Add remaining 2 tablespoons butter, rice, green onion, spinach, cabbage, and reserved chopped egg. Cook 1–2 minutes or until heated through and spinach is slightly wilted, stirring constantly using 2 utensils as you would a stir-fry. Remove from heat, stir the soy sauce mixture, and drizzle evenly over all. Sprinkle with sesame seeds, if desired. Serve immediately for peak flavors and texture. Makes 6 cups rice mixture plus 1/3 cup sauce total. Serves 4.