Day-old jasmine rice is the secret here — cold, separated grains that hit the hot wok and crisp up at the edges instead of turning mushy. Sweet diced carrots and bell pepper get a fast, high-heat char before the rice takes over the pan, toasting undisturbed until the bottom layer turns golden and a little crackly. A well in the center makes room for eggs to scramble up soft and fold right through every bite, while grated ginger, white pepper, and a drizzle of sesame oil bring the whole thing together with real depth. Fresh scallion greens go in at the very end for a sharp, bright finish that keeps the dish from feeling heavy. It's a fast, satisfying, one-pan dinner that comes together in under twenty minutes and works great as a gluten free go-to whenever you've got leftover rice on hand.
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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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