Instructions: Heat a wok or large cast-iron skillet over high heat until it smokes, 2 to 3 minutes. Add 1 tablespoon of peanut oil.

Immediately add the rice and stir-fry until all the grains are coated with oil. To scorch the rice as it browns, repeatedly press it with the back of a spatula and flip every minute or so for 4 to 5 minutes.

Remove the rice from the wok. Add the remaining teaspoon of oil, then the carrot and scallions. Stir-fry for 1 minute. Return the rice to the wok or skillet and add the soy-sauce, until the soy-sauce has evenly colored the rice, about 1 minute. Empty the wok or skillet onto a serving platter and sprinkle with roasted sesame seeds. Serve hot or at room temperature.

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