Cold, day-old rice gets its second life here, tossed in a screaming-hot wok until every grain turns golden and separate, with crisp-tender peas and carrots and fluffy curds of egg folded through. Garlic and scallion whites go in early to perfume the oil, while a bright scatter of scallion greens finishes each bowl with fresh crunch. The rice takes on that unmistakable toasty, savory edge from real high-heat searing, not shortcuts, so you get all the smoky wok flavor a good fried rice demands. It comes together in one pan in well under fifteen minutes, making it an easy weeknight staple that also happens to be a smart pick for a dairy free table. Simple pantry seasoning keeps the focus on the rice and vegetables, so nothing muddies the dish or complicates what you're serving.
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Break up the cold rice with your hands or a fork so there are no large clumps, then set aside. Crack the eggs into a small bowl and beat lightly with a fork until the yolks and whites are just combined.
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Pour in the beaten eggs and let them sit undisturbed for about 15 seconds until the edges begin to set, then scramble with a spatula into large, just-set curds, about 30 seconds total. Transfer the eggs to a plate and set aside.
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