fried rice

My daughter left me three egg yolks from her batch of no-flour cookies. The boys ate the curries with the naans and I now have two punnets of basmati rice. A perfect time to make the fried rice, in the simplest way you can ever imagine.

It is not easy to make this rice perfectly the traditional way, especially if like me, you don’t have muscles to hold out a wok and flip the rice continuously to coat every single grain with the egg yolks.  You have to simultaneously coat the rice and cook the eggs.

But there is a much simpler way: I broke up the coating and cooking into two different steps, and cut the cooking time by half in doing so. This method guarantees you will have a bowlful of bright golden rice every time. No guess work needed, just ten minutes of your time, and some leftovers.

This, by the way, is the only dish my husband taught me how to cook.


4 bowls of white rice
3 egg yolks
5 cloves Garlic, minced
Salt and Pepper to taste
1 Tbsp Cooking oil


  1. Combine all ingredients except the oil in a big bowl, mix well but do not overmix.
  2. Heat up a pot or wok with the oil to medium heat.
  3. Fry the rice mixture and stir occasionally. Ready in 5-6 minutes.  Serves 4. I served mine with Har Cheong Gai. Also great with a Larb Salad.

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