Rice coated in egg yolk before frying to achieve a beautiful golden color and rich texture.
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Place the cold rice in a large mixing bowl and break up any large clumps with your hands or a spatula.
Whisk the 4 egg yolks in a small bowl, then pour them over the rice. Mix thoroughly until every grain of rice is coated in yellow yolk.
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Lightly scramble the 2 whole eggs, then remove and set aside.
Wipe the wok, add the remaining 2 tablespoons of oil, and increase heat to high until the oil is shimmering.
Add the minced garlic and the white parts of the scallions, stir-frying for 30 seconds until fragrant.
Add the yolk-coated rice to the wok. Stir-fry constantly for 4-5 minutes, pressing the rice against the sides of the wok to ensure the yolk cooks onto the grains.
Once the rice grains begin to 'dance' or jump in the pan, add the soy sauce, white pepper, salt, and the previously scrambled eggs.
Toss in the green parts of the scallions and drizzle with sesame oil. Give it one final quick toss and serve immediately.
