Sesame, Vegetables and leftover Rice Stir Fry

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Sesame seed oil is a beautiful thing and the Lemcke team sent me some of theirs to play with. Being one of the healthiest oils, Lemcke’s sesame oil is cold pressed from organic sesame seeds. Light hue of gold, subtle nuttiness in taste and being raw its got a high smoke point – making it ideal for cooking.

“Cold-pressed from organic sesame seeds, sesame oil is light in colour and flavour and has a subtle nutty taste. Its high smoke point makes it an excellent oil for high heat cooking. It’s an ideal oil for salad dressings and cooking, especially East Asian and South Asian dishes. Our organic sesame oil is not roasted and should not be confused with dark sesame oil, which is mainly used as flavouring for food rather than as a cooking oil.”

Light sesame oil is great as an alternative to cooking oil as the health benefits are endless and it’s tastes pretty awesome too. I decided to make a simple stir fry using my favourites.

I love having leftover Taiwanese white rice. The texture of Chinese and Taiwanese white rice has a chewier texture to it than the typical white rice you’ll find in supermarkets. Now, my mama taught me, the trick to making a decent fried rice is using rice that has been refrigerated. So every time I steam rice, I always make an extra cup or two to have ‘leftovers’. The refrigeration process dries the rice out a little and helps them separate and hold their shape when you add the rest of the ingredients.

You’re welcome to use any seasonal and complementary vegetables. My friend Chi Chi came over and filmed this for me on her phone, was a fun experiment 🙂 Check out the video here.

Vegetarian Stir Fry plus Egg

2 servings | 20 minutes (excluding steaming and cooling rice)


  • 1.5 Cups of rice (steam, then refrigerate)
  • Lemcke Sesame Seed Oil (a good drizzle which is about 2–3 Tbsps)
  • A handful of garlic chives
  • 1 spring onion
  • Salt and white pepper for seasoning
  • Handful of bok choy (chopped)
  • handful of bean sprouts
  • 2 eggs
  • Half an avo


  • Steam the rice and refrigerate overnight.
  • Heat a wok/deep pan with Sesame Seed Oil
  • Once oil is heated, add chives and spring onion.
  • After 30 seconds, add the rice in bits so they don’t stick together.
  • Season with salt.
  • Add chopped bok choy.
  • Once bok choy is almost cooked through, add the bean sprouts and take it off the heat.
  • Toss the stir fry so that the bean sprouts are covered.
  • Separately, fry two sunny side up eggs in Sesame Seed Oil.
  • Serve with fresh avo.


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