In a medium saucepan, over medium high heat, add rice, water, and 1 teaspoon of lemongrass; bring to a quick boil and stir. Reduce heat to low, cover and cook for 40 to 45 minutes or until rice is cooked. Remove from heat and keep covered for another 5 to 10 minutes.
In a medium bowl, add eggs, green onions and 1 tablespoon water; mix well to make an omelet batter.
In a large non-stick skillet, over medium heat, spray cooking oil for 2 seconds and pour half of the omelet batter. Sprinkle black pepper and swirl the batter to spread evenly; cook for 3 to 4 minutes. Spray cooking oil on top of the omelet for 2 seconds, flip and cook the other side for another 2 to 3 minutes. Repeat the same step for the remaining omelet batter.
On a chopping board, roll the cooked omelet and slice thin.
Using a coffee or spice grinder, coarse grind the sesame seeds, black peppercorns and kalonji seeds; add the crushed red pepper and mix well.
In a large wok, over a medium heat, evenly spray cooking oil for 2 seconds. Sauté garlic, onion, remaining lemon grass and coarse-ground spices for 2 to 3 minutes. Add carrots, red and green bell peppers, cauliflower florets and corn. Stir, cover and cook for 5 to 7 minutes or until all vegetables are tender.
Add rice and stir well. Sprinkle with salt and drizzle sesame seed oil over the rice; mix well.
Finish by adding the sliced omelet and stir.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.