This sesame egg fried rice is easy and delicious. You can make it within 10 minutes.
Season the 2.5 cups of cooked or leftover rice with soy sauce, dark soy sauce, and some sambal chili sauce for a spicy kit. If you don’t have this brand, use your favorite chili sauce. These 3 ingredients make great flavors; no need to add any special seasonings. Give it a taste to adjust the sodium level. 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 vegetable.
Most fried rice recipes suggest adding the seasonings after the rice has been stirred in the wok for a while, which is normal but not beginner friendly. Liquid sauce such as soy sauce can drop the wok’s temperature, which can cause the rice to stick to the wok. If you don't know how to control the heat, you will end up with a sticky mess. Try seasoning the rice ahead of time to prevent sticking and avoids rummaging around.
Lightly crush 3-4 tbsp of roasted sesame seeds to release the flavor. If you don’t have a mortal and pestle, a rolling pin will do a fine job. If your sesame seeds are raw, bake them in a 360 F oven for 15 minutes. I prefer black sesame as tends to be nuttier and crispier compared to white sesame.
Turn the heat to high and pre-heat the wok thoroughly until it is smoking hot. While waiting, quickly crack 3 large eggs and beat them well. Add 1.5 tbsp of pork lard and swirl to melt it. Add the egg, and it should set immediately. Quickly break it into small pieces and remove it from the wok.
Add a little bit more oil and toss in the minced aromatics. I also got some diced red and green bell pepper. They add nice color to the fried rice. Sometimes I will add some ground beef or pork at this point but today I want to keep this recipe simple, so toss in the rice directly without any meat. Stir over high heat for a few minutes. The rice is already seasoned so the rest is easy. Always look for the grains dancing and jumping at the bottom of the wok, that is the sign of fluffiness and also my cue to 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. We are done.
I know most people already put sesame seeds in their fried rice, but it does taste different when using a larger amount because it gives that nice crispy pop. Egg and sesame together are just simply delicious. You can eat it on it’s own or serve with you favorite dish.
What kind of wok do you recommend?
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