Day-old jasmine rice gets tossed in a screaming-hot wok until it's crisp at the edges and lightly toasted on the bottom, which is really the secret to great fried rice texture. Garlic-infused oil carries flavor through every layer, from the charred bell pepper and carrots to the eggs scrambled fresh in the center and folded through. Tamari brings that deep, savory backbone in place of soy sauce, while grated ginger, white pepper, and a drizzle of sesame oil round out the seasoning. Scallion greens go in at the very end for a fresh, sharp bite against the rich, toasty rice. It all comes together fast, in one pan, and makes a satisfying dinner that fits neatly into a dairy free lineup. A scatter of sesame seeds on top is the perfect finishing touch if you want a little extra crunch.
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Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the garlic-infused oil and swirl to coat. Add the carrots and bell pepper and cook, stirring frequently, until the carrots are just tender and the edges of the pepper are lightly charred, about 4–5 minutes. Transfer the vegetables to a plate and set aside.
Return the wok to high heat and add 1 tbsp of the garlic-infused oil. Add the cold rice and press it into an even layer. Let it cook undisturbed for 1–2 minutes until the bottom layer is lightly toasted, then stir and toss to break up any clumps, continuing to cook until the rice is heated through and slightly crisp at the edges, about 3–4 minutes total.
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