Break up cold day-old rice with your hands or a fork, separating all clumps. This is key — freshly cooked rice will turn mushy.

Heat 1 tablespoon oil in a wok over the highest heat until smoking. Pour in beaten eggs and stir-fry quickly until they just take shape but are still slightly moist, about 20 seconds. Remove immediately.

Add remaining oil to the wok over high heat. Add scallion whites and stir for 5 seconds. Add the rice and spread it across the wok surface. Press down and let it toast for 30 seconds, then toss. Repeat several times to develop wok hei.

Push rice to one side of the wok. Pour soy sauce and dark soy sauce along the bare edges of the hot wok — the sauce will sizzle and caramelize. Quickly toss the rice through the toasted soy sauce until evenly colored.

Return the eggs to the wok and break them into the rice. Add sesame oil, salt, and white pepper. Toss everything vigorously.

Add scallion greens, give a final toss, and serve immediately.