Cold, day-old jasmine rice gets tossed in a screaming-hot wok until it's toasted and slightly crisp at the edges, then loaded up with sweet diced carrots, charred red bell pepper, and fluffy scrambled egg folded right through. Garlic-infused oil and a hit of fresh ginger, sesame oil, and white pepper give the whole pan that deep, savory takeout-style flavor, finished with a scatter of sliced scallions and sesame seeds for crunch. Every component here comes together in one skillet in under 20 minutes, making it an easy weeknight staple that's endlessly adaptable to whatever vegetables you have on hand. It's a satisfying, meat-free dish that's a solid choice for a vegetarian kitchen, whether you're serving it as a side or building it into a full meal.
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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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