Heat 1 1/2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add 1 beaten egg and swirl the pan; let set, then transfer to a plate. Add 6 roughly chopped scallions to the pan along with 2 teaspoons curry powder, and pepper to taste; stir-fry 2 minutes. Stir in 4 cups cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with sesame oil.
Photograph by Christopher Testani
Recipe courtesy Food Network Magazine