Toast the sesame seeds in a dry pan over a medium heat until golden, then tip them out and set aside. Watch them, they go from perfect to cremated in seconds.
In the same pan, fry the pancetta until crisp and the fat has rendered out. No oil needed, it makes its own.
Add the chopped peppers and fry for a few minutes until they've softened and taken on a bit of colour at the edges.
Push everything to one side, pour in the beaten egg, and let it set for a moment before scrambling it into rough pieces.
Add the cold rice and turn up the heat. Fry it hard, breaking up any clumps, until it's hot through and starting to catch a little in places.
Pour in the coconut aminos and add the five spice and chilli flakes. Stir so everything coats evenly.
Add the pine nuts and let them fry for a minute or two, until they're golden and have picked up the flavour in the pan.
Take it off the heat, add the sesame oil, and season with pepper. Sesame oil is a finishing thing, it loses its magic if you fry it.
Scatter over the toasted sesame seeds and serve.