In a medium pot, combine rinsed rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes.

While rice cooks, heat 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add minced ginger and white parts of scallions. Stir-fry for 2-3 minutes until fragrant and softened.

Fluff the cooked rice with a fork and add it to the skillet with the ginger and scallions. Stir gently to combine everything evenly.

Add remaining salt, sesame oil, and white pepper if using. Toss everything together over medium heat for 2-3 minutes to allow flavors to meld.

Remove from heat and stir in the green parts of the scallions, reserving a small handful for garnish.

Drizzle remaining tablespoon of vegetable oil over the rice and toss gently. Transfer to a serving bowl and garnish with reserved scallion greens. Serve hot.