Cold, day-old rice is the secret weapon here — it fries up in a hot wok until each grain separates and turns lightly golden and crisp at the edges instead of clumping into a mushy mess. Fluffy scrambled eggs get folded in for pockets of soft richness, while garlic and scallion whites toasted in neutral oil build that deep, savory base flavor fried rice is known for. Sweet peas and carrots add color and a little pop of freshness against the toasty grains, and a finishing drizzle of soy sauce and nutty sesame oil ties everything together with that irresistible restaurant-style aroma. A scatter of fresh scallion greens right before serving keeps things bright and balanced. It's a fast, satisfying dish that comes together in one pan and holds up beautifully as a main or a side. This one's a natural fit for a vegetarian kitchen, no fuss required.
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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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