Cold, day-old rice gets tossed into a screaming-hot wok until every grain is toasted, separated, and lightly crisped at the edges — that high-heat technique is really the secret to this dish's texture. Soft, fluffy egg curds and sliced scallions bring color, protein, and a savory bite in every forkful, while a drizzle of sesame oil right at the end adds a nutty, fragrant finish. It's a fast, satisfying one-pan meal that comes together in under fifteen minutes, and it makes great use of leftover rice sitting in your fridge. This version is a natural fit for a vegetarian table, since the whole dish leans on eggs, rice, and aromatics rather than any meat or seafood. Serve it on its own for a quick lunch or alongside stir-fried vegetables for a heartier dinner.
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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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