Crack eggs into a bowl.

Whisk well with Parmesan, a pinch of salt, and black pepper.

Heat oil in a nonstick or carbon steel skillet over medium-high heat.

Add cold rice and press it down into an even layer.

Let it cook undisturbed for 3–5 minutes, until golden and crisp on the bottom.

Tip: Resist the urge to stir — you’re going for a crisped rice “crust.”

Once rice is crisp, lower heat to medium.

Pour the egg mixture evenly over the rice.

Tilt the pan if needed to let the eggs run to the edges.

Cook for 2–3 minutes, just until eggs are mostly set. You can cover with a lid for 30 seconds to help the top steam through.

Sprinkle with scallions and any optional toppings (chili flakes, soy sauce, etc.).

Slide out of the pan like a frittata, or fold in half like an omelet.