Prepare: loosen the Cooked Day-Old Jasmine Rice with a fork so there are no large clumps; lightly beat the Eggs; trim and thinly slice the Scallions, separating whites and greens if you like.
Heat a wok or large skillet over high heat until very hot, then add 1–2 tablespoons of Neutral Oil.
Pour in the beaten eggs, let them set briefly, then scramble quickly into soft curds; transfer the eggs to a plate and set aside.
If needed, add a little more Neutral Oil, then add the rice and stir-fry on high, pressing and tossing to break up any remaining clumps and to heat the rice through.
Season the rice with a pinch of Fine Salt, a light dusting of Ground White Pepper, and a small pinch of MSG (optional); continue stir-frying until the flavors meld.
Return the scrambled eggs to the wok, add most of the Scallions (save some green tops for garnish), and toss everything together until evenly combined.
Remove from heat and finish with a drizzle of Toasted Sesame Oil for aroma; taste and adjust seasoning, then serve immediately.
