Cold, day-old long-grain rice gets pressed into a hot wok until every grain toasts up separated and lightly golden, then tossed with soft curds of egg and a big handful of sliced scallions. The scallion whites cook down fragrant and sweet while the greens go in at the end for a fresh, sharp bite against all that savory richness. A final drizzle of nutty sesame oil ties the whole thing together, giving it that unmistakable takeout-style aroma without ever leaving your kitchen. It comes together fast, uses one pan, and turns leftover rice into something genuinely craveable. This version is a smart pick for a gluten free dinner rotation, especially on nights when you want something quick, satisfying, and packed with texture in every bite.
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If the rice is clumped, break it apart with your hands or a fork into individual grains before cooking.
Crack the eggs into a small bowl, add the salt, and beat until the yolks and whites are fully combined.
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