Sesame Egg Fried Rice
This sesame egg fried rice is easy and delicious. You can make it within 10 minutes.
2.5 cups (350 grams) of leftover rice
- 1.5 tbsp of soy sauce
- 1 tbsp of dark soy sauce
- 1 tbsp of garlic chili sauce (I use sambal), optional
- Salt to taste
- 2-3 tbsp of pork lard or vegetable oil
- 3 eggs
- 1/2 cup of diced bell pepper
- 1 shallot, diced
- 3 cloves of garlic, diced
- 2 tsp of ginger, diced
- 3-4 tbsp of roasted sesame seeds, lightly crushed
- 1/4 cup of diced scallion
- 2 tsp of sesame oil
Season the rice with soy sauce, dark soy sauce, and some sambal chili sauce. Taste to adjust the flavor. All the salty seasonings are in the rice, so it should be slightly saltier than your normal taste. Later on, it will balance out with the eggs and a bit of vegetables.
Use a rolling pin to lightly crush the roasted sesame seeds. If your sesame seeds are raw, bake them in a 360 F oven for 15 minutes first.
Preheat the wok over high heat until it is smoking hot, then add the pork lard. Pour the whisked egg, and it should set immediately. Quickly break the egg into small pieces and remove it from the wok.
Add a little bit more oil and saute the minced aromatics until fragrant. Add diced red and green bell pepper and cook to your desired doneness. Add the rice and stir over high heat until you can see some grains dancing and jumping at the bottom of the wok.
Introduce the egg back to the wok. Sprinkle the diced scallions and the toasted sesame seeds. Add a drizzle of sesame oil. Give it a final toss and serve.