Day-old cold rice is the real secret here, getting pressed and seared in a screaming-hot wok until the grains separate into crisp, toasty bites instead of a mushy pile. Fluffy scrambled egg curds fold through in big soft ribbons, while garlic and scallion whites bring that fragrant, savory backbone every good fried rice needs. Sweet peas and carrots add color and pop against all that toasted rice, and a hit of white pepper and sesame oil rounds the whole thing out with warmth and depth. Everything comes together fast in one pan, so this is the kind of dish you can have on the table in under fifteen minutes flat. It's a solid pick for a gluten free dinner rotation, especially on nights when you want serious flavor without a long ingredient list. Scatter the scallion greens on top right before serving so they stay bright and crisp against the hot rice.
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In a small bowl, whisk the eggs with 1/4 tsp of the salt until the yolks and whites are fully combined.
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the oil and swirl to coat. Pour in the eggs and let them sit undisturbed for about 15 seconds until the edges begin to set, then scramble into large, soft curds, about 30 seconds total. Transfer to a plate and set aside.
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