Cold, day-old rice is the secret weapon here, getting broken up and tossed into a screaming-hot wok until the edges turn golden and delightfully crisp. Fluffy scrambled egg curds fold right in, along with sweet peas and carrots and a quick sizzle of garlic and scallion whites for that unmistakable takeout-style aroma. A splash of sesame oil and a hit of white pepper round out the seasoning, while fresh scallion greens scattered on top add color and a sharp, fresh bite. Every grain gets that signature toasted, slightly smoky flavor without ever turning mushy, thanks to the high heat and constant tossing. This one comes together fast enough for a weeknight but tastes like something you'd order in, and it's a solid pick to keep in your gluten free dinner rotation.
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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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