Using kitchen shears, cut chiles into thin rings and set aside.
Heat sesame oil in a 10" nonstick skillet over high heat. Add scallions, and pine nuts and cook, stirring frequently, until the scallions wilt slightly and the pine nuts take on a light golden color, about 2 minutes.
Add rice and soy sauce. Cook, stirring to break up the clumps, until the rice is hot and all the ingredients have mingled together, about 3 minutes. Garnish with the chiles.