📋 Instructions

1. 1Heat the skillet — Set a 12-inch skillet or wok over medium-high heat for 3 to 4 minutes until a drop of water sizzles and evaporates instantly, roughly 400°F (205°C) at the surface. Add 2 tablespoons of the oil and swirl to coat.
2. 2Scramble the eggs — Pour in the beaten eggs and let them set for 20 seconds, then push them gently with a spatula for 45 to 60 seconds until softly scrambled and still glossy, not dry. Slide them onto a plate.
3. 3Sizzle the aromatics — Add the remaining 1 tablespoon oil, then the scallion whites and peas and carrots. Stir for 1 to 2 minutes at 400°F (205°C) until the scallions smell sweet and the carrots look glossy at the edges.
4. 4Toast the rice — Add the cold rice, breaking up any clumps with your hands as you go. Press it into an even layer and let it sit undisturbed for 2 minutes, then toss and repeat for 5 to 6 minutes total until the grains look dry and lightly golden in spots.
5. 5Season the rice — Drizzle the soy sauce and white pepper around the edge of the pan, not in the center, then toss for 30 to 45 seconds until every grain is evenly coated and the pan smells nutty, not burnt.
6. 6Fold in eggs and finish — Return the eggs, breaking them into bite-size pieces, and toss for 30 seconds. Turn off the heat, then stir in the butter, sesame oil and scallion greens until the butter melts and the rice glistens.
7. 7Taste and serve — Taste and add a splash more soy sauce if needed, then serve hot straight from the pan. The rice should be hot throughout, about 165°F (74°C) in the center.