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1
Cook rice. I used a rice steamer. If you use a different method, the ratio may be different. When rice is cooked, spread it out on a large baking sheet & let cool completely.
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2
Prep everything.
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3
Chop onions & scallions.
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4
Beat eggs, add 1TB soy sauce & pepper.
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5
Heat wok until it is HOT. Add 1TB oil - vegetable/canola/sesame(NOT toasted!) & swirl to coat sides. Add egg mixture, swirl to coat sides. Scrape pan to cook it all quickly, scraping as you go. This will take 2-3 minutes. When all get is cooked, not just set, scrape into a bowl & set aside.
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6
Add 2TB oil to hot wok. Add chopped onions. Cook until browned & softened, 3-5 minutes.
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7
Add cooled rice. Every few minutes, scrape up from the bottom, so that the rice on the bottom & sides get a bit crispy. When it starts looking crispy, not burned, add soy sauce along top rim of rice & stir fry/stir up well. Keep turning up from bottom as you go along. I added another TB or so oil along the top rim of rice -- it goes down the sides coating the rice & helps to crisp it up. This will take 5 minutes or more. Take the time to let it cook & get a bit crispy.
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8
Sprinkle on enough sesame seeds to make you happy & stir that in, continuing to stir up from the bottom.
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9
Add 1TB (or more) toasted sesame oil to the top rim of the rice & continue to stir it from the bottom.
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10
Chop up scrambled egg w/spoon & add to rice. Continue to stir from the bottom.
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11
Add chopped scallions & continue to stir --.
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12
Season with salt to taste, stirring well between each addition to check seasoning.
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13
Add more soy sauce and/or sesame oil if it suits you. :).
