Egg Fried Rice

Steps

1. Take the cooked jasmine rice out of the fridge and break it up with your fingertips in a large bowl, crushing every clump until all the grains are separate. This is what lets the rice toast grain by grain in the wok.
2. Peel the carrot and cut it into 1/4 inch (5 mm) dice. Slice the scallions, keeping the whites, cut into thin rounds, separate from the greens, cut into 1/2 inch (1 cm) lengths. Finely mince the garlic. Stir the light soy sauce and dark soy sauce together in a small bowl.
3. Crack the eggs into a bowl, add the salt and beat with a fork until the whites and yolks are fully blended, without making them foamy. Set every ingredient within reach of the stove: once you start, everything moves fast.
4. Heat the wok over high heat until a thin wisp of smoke rises. Add 2 tablespoons of the neutral oil, add the carrot and stir-fry for 2 minutes, then the peas straight from frozen for 1 minute, until bright green. Transfer them to a plate.
5. Return the wok to high heat with the remaining 2 tablespoons of neutral oil. When the oil shimmers, pour in the beaten eggs: they puff up at the edges right away. Push them gently with a spatula for 20 to 30 seconds, until two thirds set but still runny on top.
6. Immediately add the rice on top of the runny eggs and toss constantly for 3 minutes, pressing out any clumps with the back of the spatula. The liquid egg coats the grains and sets into small golden bits.
7. Spread the rice against the hot sides of the wok and leave it for 30 seconds without touching so it sizzles and toasts, then toss. Repeat 2 or 3 times: the grains should turn dry, separate and jump in the wok.
8. Make a well in the center, add the garlic and scallion whites for 30 seconds until very fragrant, then toss them into the rice. Return the carrot and peas to the wok.
9. Drizzle the soy sauce mixture down the hot side of the wok, where it sizzles and caramelizes, then toss for 1 minute until the color is even. Season with the white pepper and taste: add a pinch of salt if needed.
10. Turn off the heat, add the sesame oil and scallion greens, toss twice and serve right away in warm bowls.