Oriental Rice Pilaf

Heat sesame oil in a large pot or rice cooker over medium-high heat. Add chopped onion and minced garlic, stirring frequently until fragrant and the onion begins to soften, about 2-3 minutes.

Add uncooked rice to the pot and stir constantly for 1-2 minutes, coating the grains evenly with the oil and allowing them to toast lightly.

Pour in beef broth and reduced-sodium soy sauce, stirring well to combine and distribute seasonings evenly throughout the rice.

Sprinkle red pepper flakes over the rice mixture and stir to incorporate. Bring the liquid to a boil, then reduce heat to low, cover tightly with a lid, and simmer undisturbed.

Remove from heat and let the rice rest, covered, for 5 minutes to allow any remaining moisture to absorb.

Fluff the rice gently with a fork to separate the grains, breaking up any clumps carefully.

Fold in the diced red pepper and thinly sliced green onions, stirring gently to distribute the vegetables throughout the pilaf.

Transfer to a serving dish and sprinkle toasted sesame seeds over the top before serving.