1 Boil rice with approximately twice the amount of lightly salted water. Reduce heat and simmer about 20 minutes over low heat.
2 Toast sesame seeds in a dry pan, set aside. Cut carrot, onion and peppers into small cubes and place in a heated pan with sesame oil and butter.
3 Sauté vegetables, then add the cooked rice. Mix well, season with sesame seeds, salt and pepper and sprinkle with chives.