Use cold, day-old rice and break every clump apart with wet fingers first.

Beat the eggs with the salt and white pepper.

Heat oil in a wok until it just begins to smoke. Pour in the eggs and scramble hard for 20 seconds while still loose, then push to one side.

Add the rice and peas and press flat against the hot surface. Leave 30 seconds, toss, and repeat three times.

Break the egg through the rice, add soy sauce down the side of the pan, and toss.

Off the heat, stir through the sesame oil and sliced scallions.