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
Instructions
- 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.
