Cold, day-old rice is the secret here, breaking into separate golden grains as it hits the hot wok and crisps against the surface. Fluffy scrambled eggs, sweet peas and carrots, and a quick hit of garlic and scallion whites build layers of flavor before everything gets tossed together in one pan. A finishing touch of sesame oil brings a toasty, nutty depth, while a scatter of fresh scallion greens keeps the whole thing bright and vibrant. Each bite delivers that irresistible contrast of crisp-edged rice, tender egg curds, and just-cooked veggies you want from a great fried rice. It comes together fast enough for a weeknight dinner but tastes like something from your favorite takeout spot. This one's a solid pick for a soy free kitchen, no compromise on flavor or that classic fried rice experience.
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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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