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Loose separate grains coated in egg with scallion and a bare minimum of seasoning. The best thing you can do with cold rice in ten minutes.
Cook the 3 cups jasmine rice a day ahead and chill it, or spread hot rice on a tray and cool it for an hour. Break every clump apart with wet fingers before it goes near the wok.
Beat the 4 eggs with the salt. Heat 25 ml of the oil in a wok over high heat, pour the eggs in and stir for 30 to 40 seconds until just set in soft curds, then tip them back into the bowl.
Add the remaining 20 ml oil and the rice and press it against the hot wok, tossing every 20 seconds for 3 to 4 minutes until the grains are hot, dry and bouncing separately.
Add the 120 g peas and the white parts of the scallion for 1 minute, then return the egg and break it into the rice with the edge of the spatula.
Pour the 20 ml soy sauce down the hot side of the wok rather than onto the rice, add the white pepper and toss for 30 seconds.
Take it off the heat, stir through the sesame oil and the green scallion tops and serve at once.
