Method
Break up the cold rice so no large clumps remain. Heat a wok over high heat until very hot.
Add a little oil, scramble the eggs until barely set, and transfer them to a plate.
Add remaining oil, onion, and carrot and stir-fry until crisp-tender. Add peas, garlic, and ginger, then the rice. Toss and press the rice against the hot pan until steaming and lightly toasted.
Add soy sauce, sesame oil, white pepper, eggs, and scallions. Toss until evenly seasoned and serve immediately.
Notes
Cold, relatively dry rice fries instead of steaming. Work in batches if the pan is crowded.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For a noodle-based dish using a similarly fast wok workflow, see Tofu Pad Thai.
- Classic Rice Pilaf shows a contrasting absorption method for serving rice with separate grains.