1 package of rice rolls, cut into two inch pieces
1 bell pepper, sliced
3 stalks of scallion, cut into two inches
1/2 onion, sliced
1 tbsp dark soy sauce
1.5 tbsp light soy sauce
1 tsp sugar
1/4 tsp white pepper
2 tsp XO sauce (I used lee kum kee)
sesame seeds, to garnish
OPTIONAL – beansprouts
Place a large pan or wok over medium heat, and add a bit of oil to it. Add in the onions and cook until slightly translucent, then add in the bell peppers. Cook for about 1-2 minutes, then take out and set aside.
Mix your dark and light soy sauce, sugar, white pepper in a small bowl and set aside for use later.
In the same pan over medium heat, add a bit more oil then add in the rice rolls. Cook each side for about 1-2 minutes until both sides are pan fried and lightly brown. Next, increase to medium-high heat and pour in your sauce that you had prepared a while ago and gently toss well until the rice rolls are coated in the sauce.
Add back in the cooked onions and bell pepper, the chopped scallion, and beansprouts if you’re using, and the XO sauce. Stir well, but be gentle so that you don’t break the rice rolls. Taste for additional seasoning, and serve on plate, garnished with some sesame seeds.