Every grain of that cold, day-old rice gets a chance to crisp up in a screaming-hot wok, turning golden and separate instead of mushy or clumped. Soft curds of scrambled egg fold back through at the end, adding richness in big, pillowy pieces alongside sweet peas and carrots and a sharp hit of garlic and scallion. Sesame oil and white pepper round out the seasoning with warmth and a little toasty depth, while the two-stage stir-fry technique — searing the rice flat before tossing — is what actually gets you that coveted takeout-style char. Scallion greens scattered on top add a fresh, sharp finish right before serving. This kind of fried rice, built on eggs and vegetables rather than any meat, is a natural fit for a vegetarian kitchen and comes together fast enough for a weeknight dinner. Keep it in regular rotation for using up leftover rice — it's one of those dishes that tastes even better than the takeout version.
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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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