"I like an over-easy egg with some buttered toast for breakfast as much as the next person. But a fried egg sitting on top of warmed-up leftover white rice or fried rice? That's my preferred breakfast any day of the week. I grew up in a Filipino household, and fried eggs alongside rice was a breakfast staple for us. My mom always opted for frying eggs in olive oil, but as I've gotten older I've discovered that I like to fry my eggs in something more flavorful: sesame oil."
"I store my bottle of sesame oil in a cool, dark place that's within reach of my stovetop. (I typically use up a bottle within a couple of months so there's no concern about it going rancid.) When it's time to fry, I just pour a tiny glug of sesame oil straight into my nonstick skillet. The sesame oil adds an immediate boost of flavor to the fried egg, giving it a nutty taste that complements my bowl of rice so well."
Toasted sesame oil imparts a nutty, immediate flavor boost to fried eggs, making them an excellent match for warmed leftover white rice or fried rice. Store sesame oil in a cool, dark place and use within a couple of months to avoid rancidity. Heat about 1/2 teaspoon of toasted sesame oil in a small nonstick pan over medium-low until shimmering, then gently crack a large egg, season with kosher salt, and cook to desired doneness. For milder flavor, cut sesame oil with a neutral oil or olive oil; for more heat, add chili crisp or sprinkle toasted sesame seeds.
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