A delicate, healthy version using only egg whites and high-heat toasted ginger.
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Break up the chilled rice with a fork or clean hands to ensure there are no large clumps before starting.
Heat 1 tablespoon of oil in a wok over medium-high heat. Lightly whisk the egg whites and pour them into the wok, scrambling quickly until just set but still soft. Remove and set aside.
Wipe the wok clean and add the remaining 2 tablespoons of oil. Heat until shimmering, then add the minced ginger.
Stir-fry the ginger for 1-2 minutes until it turns golden brown and aromatic, ensuring it toasts without burning.
Add the white parts of the scallions and the rice. Increase heat to high and toss vigorously for 3 minutes until the rice is heated through and 'dancing' in the pan.
Season the rice with light soy sauce, salt, and white pepper, tossing constantly to distribute the flavors evenly.
Fold the cooked egg whites and the green parts of the scallions back into the rice, stirring for another 30 seconds.
Drizzle with sesame oil for the final aromatic touch, give it one last toss, and serve immediately.
