Prep the rice: If you don’t have day-old rice, spread freshly cooked rice on a sheet pan and chill it for at least 30 minutes. Break up clumps with your hands before cooking.

Whisk the eggs: Beat the eggs with a pinch of salt and a splash of soy sauce. Set aside.

Heat the pan: Use a large wok or a wide skillet. Heat 1 tbsp oil over medium-high until it shimmers.

Scramble the eggs: Pour in the eggs and scramble quickly until just set. Remove to a plate. Keep them soft—they’ll cook a bit more later.

Brown the pork: Add another 1 tbsp oil. Crumble in the ground pork and spread it out. Let it sear for 1–2 minutes before stirring. Cook until browned with some crispy edges. Season with a pinch of salt and black pepper.

Add aromatics: Push the pork to one side. Add a little more oil if needed. Toss in onion, the white parts of the scallions, carrot, garlic, and ginger. Stir-fry 2–3 minutes until fragrant and slightly softened.

Stir in veggies: Add edamame or peas. Cook 1–2 minutes until heated through.

Fry the rice: Add the chilled rice. Break up any remaining clumps and spread it out in the pan. Let it sit undisturbed for 30–45 seconds to get some crisp, then toss. Repeat once or twice for texture.

Season: Pour in soy sauce, oyster sauce (if using), and sesame oil. Add chili-garlic sauce if you like heat. Toss to coat evenly. Taste and adjust with more soy or a pinch of salt as needed.

Finish: Return the scrambled eggs to the pan. Add the green parts of the scallions and a splash of rice vinegar for brightness. Toss once more and turn off the heat.

Serve: Plate immediately while hot. Optional toppings: extra scallions, chili crisp, or a sprinkle of toasted sesame seeds.