Sue's Sesame Fried Rice
March 03, 2013
"Yes, I have been in the kitchen making fried rice again! Fried rice is one of my favorites. The sesame seeds in this version offer a delicious nutty taste that makes this perfect to accompany Chinese stir-fries, Japanese teppanyaki, and Korean bulgoki. The use of brown rice should gain approval from those trying to cut carbs."
- Serving Size: 1 (415.1 g)
- Calories 615.9
- Total Fat - 28.5 g
- Saturated Fat - 5.9 g
- Cholesterol - 128.9 mg
- Sodium - 209.1 mg
- Total Carbohydrate - 65.4 g
- Dietary Fiber - 8.2 g
- Sugars - 6 g
- Protein - 26.4 g
- Calcium - 108.6 mg
- Iron - 3.6 mg
- Vitamin C - 26.1 mg
- Thiamin - 0.8 mg
Use small cereal bowls to assemble ingredients.
Place chopped pork in a small bowl and toss with the sesame oil and set aside.
Whisk two eggs in a small bowl and set aside.
Place chopped onion and carrots in a small bowl together and set aside.
Place bean sprouts, peas, and scallions in a small bowl together and set aside.
Heat 2 tablespoons coconut oil in a wok until hot and cook egg, swivelling wok to keep the runny portion in motion until it sets, then flip the omelet and cook briefly on the other side. Remove to platter and chop into small pieces.
Add 2 more tablespoons wok oil to wok and add the contents of the bowl with onions and carrots. Cook until carrots soften, then add pork, and cook and stir until all are hot and sizzling. Remove to the platter with eggs.
Heat 4 tablespoons butter in the wok with 2 tablespoons coconut or wok oil. Add rice, and season with salt and pepper, adding sesame seeds at this time as well, cooking and stirring until rice is hot and sizzling.
Add ingredients from the platter along with soy sauce, and stir until well mixed.
Place on a large platter and serve hot.
Tips & Variations
No special items needed.