Heat one tablespoon of sesame oil in a wok and fry curry leaves until fragrant.
Add garlic and sauté until lightly golden. Push aside the fried ingredients.
Add remaining oil and pour in beaten egg yolks; scramble until cooked. Add all the vegetables and stir-fry well.
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.