Heat half of the cooking oil in a pan.
Beat the egg with a pinch of salt and pepper. Pour into the pan. Swirl the pan so that the egg spreads to make a very thin omelet.
Lift the cooked egg with a wide spatula and transfer to a sheet of cling wrap.
Holding the cling wrap by the edges, transfer to a bowl. Gently push to fit the shape of the bowl.
Heat the remaining oil. Stir fry the meat substitute (if using tofu you'll have to season with salt and pepper). When browned, add half of the fried garlic, lemongrass, scallions and chilis. Stir fry for 30 seconds. Add the rice. Season with salt and pepper. Stir fry until the rice is heated through.
Place the cooked fried rice into the egg-lined bowl.
Fold the edges of the egg over the fried rice using the cling wrap to make the job easier.
If the molded rice is unevenly shaped, lift the entire package and transfer to a smaller bowl where it fits snugly. Weigh it down with a small bowl and leave for a minute.
Lift the cling wrap to expose the package inside. Invert to a plate. Discard the cling wrap.
Drizzle sesame seed dressing around the omelet. Add drops of oil from the jar of roasted chilis.
Top the omelet with a bit of roasted chilies. Sprinkle with the remaining fried garlic and scallions. Serve.