• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 2-3 tbsp sesame oil
  • 1 stalk curry leaves, sliced
  • ½ tsp chopped garlic
  • 2 egg yolks, lightly beaten
  • 50g broccoli, cut into very small florets
  • 50g cauliflower, cut into very small florets
  • 30g red capsicum, diced
  • 3 bowls cooked rice, cooled
  • Seasoning:
  • 1 tsp fish sauce
  • 1 tsp chicken stock granules
  • 1 tbsp meat curry powder
  • ½ tsp chilli powder
  • ¼ tsp pepper
  • ½ tsp sugar


  1. Heat one tablespoon of sesame oil in a wok and fry curry leaves until fragrant.
  2. Add garlic and sauté until lightly golden. Push aside the fried ingredients.
  3. Add remaining oil and pour in beaten egg yolks; scramble until cooked. Add all the vegetables and stir-fry well.
  4. Add cooked rice and seasoning. Toss and fry over high heat until rice is fragrant. In between frying, sprinkle in a little water to moisten the rice. Fry briskly until rice is well combined and heated through.

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