Step 1

1 Heat a 12-inch stainless-steel skillet over medium-high heat

Step 2

2 When a few drops of water flicked over the surface evaporate in a second or two, the skillet is at the right temperature

Step 3

3 Swirl in 2 tablespoons of the oil to coat the bottom of the skillet

Step 4

4 Add the beaten eggs and tilt the skillet so that they spread, covering the surface like a crepe

Step 5

5 Cook for about 30 seconds to 1 minute, until it's just set

Step 6

6 Use a thin spatula and flip the eggs over; cook for 5 seconds to make sure they are thoroughly cooked through

Step 7

7 Slide the eggs onto a cutting board, then cut into small strips

Step 8

8 Wipe the skillet clean, then return it to medium-high heat

Step 9

9 Repeat the water test to make sure the skillet heat is the right temperature

Step 10

10 Pull the skillet off the heat, add 1 tablespoon of oil, swirling the pan to coat the bottom and sides

Step 11

11 (If the oil begins to smoke, the skillet is too hot

Step 12

12 Let it cool for a few minutes, wipe it clean, wash and start again

Step 13

13 )

Step 14

14 With the skillet back over medium-high heat, add the ginger and crushed red pepper flakes; stir-fry for 10 seconds, or just until fragrant

Step 15

15 Add the carrot; stir-fry for 30 seconds, or until they turn a brighter shade of orange

Step 16

16 Add the corn and peas; stir-fry for 1 minute

Step 17

17 Make a small clearing in the center of the pan and pour the remaining 1 tablespoon plus 1 1/2 teaspoons oil into the skillet, then swirl to distribute

Step 18

18 Add the rice and scallions; stir-fry for 2 minutes, breaking up the rice with a spatula until the rice is heated through

Step 19

19 Season with the salt and white pepper

Step 20

20 Pour the soy sauce around the edges of the skillet, then stir-fry to incorporate it

Step 21

21 Return the cooked egg to the skillet, along with the nuts, if using, tossing to incorporate

Step 22

22 Stir-fry until the egg is just warmed through

Step 23

23 Serve right away

Step 24

24 NOTE: Toast the nuts in a small, dry skillet over medium heat until fragrant, 3 to 5 minutes, shaking the pan a few times to avoid scorching

Step 25

25 Let cool completely before using