Cold, day-old rice gets stir-fried in a hot wok until it turns lightly golden and toasty, then tossed with fluffy scrambled eggs, sweet peas and carrots, and a savory drizzle of soy sauce and sesame oil. Each grain stays separate and light rather than clumpy, so every bite has that satisfying, restaurant-style texture. It comes together in one pan in under fifteen minutes, making it an easy weeknight side or a full meal on its own. This version keeps the flavors gentle and easy on the stomach, which makes it a smart pick if you're eating for reflux comfort. Warm, simple, and satisfying, it's a bowl you can feel good about going back for seconds on.
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Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
White pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid white pepper, please tap it and change its rating to Red.
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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