A practical Chinese home-style way to use leftover rice: stir-fry chilled, cooked rice over high heat with beaten eggs, carrots, peas, and scallions. The grains stay separate, with a light soy flavor, making this a satisfying meal on its own.
Heat some of the oil in a wok. Add the beaten eggs and scramble them into soft curds, then transfer them to a plate.
Stir-fry the garlic and carrot in the remaining oil for 2 minutes. Add the peas and the white parts of the scallions and cook for 1 more minute.
Add the chilled rice to the wok, breaking up any clumps. Stir-fry over high heat for 5–6 minutes, stirring constantly.
Return the scrambled eggs to the wok. Drizzle with the soy sauce and sesame oil and mix well. Garnish with the green parts of the scallions and serve hot.
Cook the rice 1 day ahead and chill it in the refrigerator. Freshly cooked rice contains too much moisture and can become sticky and clump when stir-fried. Contains egg and soy. Check the soy sauce label for wheat (gluten); ingredients can vary by product.
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