Dry and fry: Drain and pat fries completely dry. Heat 120 ml (1/2 cup) vegetable oil in a deep pan to 160 C (320 F) and fry fries in batches for 4-5 minutes until pale golden. Transfer to a rack to drain and cool.

Double fry to crisp: Raise oil to 190 C (375 F) and flash-fry fries 2-3 minutes until deep golden and crisp. The two-stage frying maximizes crust formation by completing Maillard reactions without overcooking the interior.

Prepare wok: Wipe out most oil from the deep pan or heat a clean wok over high heat until smoking slightly, about 2 minutes. Add 1 tbsp oil and swirl to coat; high thermal mass keeps temperature stable during tossing.

Scramble eggs: Add beaten eggs and scramble quickly until just set, pulling into larger curds. Remove eggs; they will finish in the rice and maintain silkiness rather than drying out.

Sear vegetables and rice: Add another tablespoon oil, then add peas, carrots, and rice. Press rice into the hot surface briefly, then toss to encourage crisp nuclei. You want isolated toasting and surface browning, not steaming.

Season and combine: Add soy, sesame oil, white pepper, and salt. Toss in scallions and scrambled eggs, then gently fold in the double-fried fries so they retain structure. The goal is contrast - crunchy fries against chewy, toasted rice.

Finish and rest: Taste and adjust seasoning. Plate immediately to preserve crunch, and notice a nutty aroma from sesame oil and a light caramelization from the rice edges.