Egg fried rice with turmeric, cumin, soy sauce and sesame oil, a recipe of Auntie Wong

This delightful fried rice recipe is a tribute to Auntie Wong’s culinary expertise. It’s a simple yet flavorful dish that’s sure to satisfy your taste buds.

Ingredients

• 3 cups of cooked basmati rice, fluffed
• 2-3 eggs
• 1 teaspoon sesame oil
• 1 teaspoon of dark soy sauce
• 1/4 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/2 cup of frozen peas, blanched, drained
• Salt and pepper to taste
• Cooking oil

Method

Here are the steps for preparing your spiced fried rice:

1. In a frying pan, heat a generous amount of cooking oil and scramble the eggs until they form chunky pieces.
2. Add the rice to the pan and use a spatula to break it up.
3. Drizzle the sesame oil and dark soy sauce over the rice, mixing everything thoroughly.
4. Introduce the peas into the mix and stir them in well.
5. Now, it’s time for the spices – add the turmeric, cumin, salt, and pepper to the pan, making sure to blend them in thoroughly.
6. Continue to stir-fry the rice until it becomes aromatic, which should take approximately 3-5 minutes.
7. Enjoy your simple, aromatic, and satisfying spiced fried rice, inspired by the cherished memories of Auntie Wong’s kindness and love!

My memories of Auntie Wong

My introduction to the world of Asian spices began with Auntie Wong, the beloved mother of my best friend. Auntie Wong was a remarkable woman with a diverse background.

Hailing from Malaysia, she had once been an acrobat in a circus and later became a self-taught dentist. She would often regale us with tales of her dental exploits, including her humorous encounters with male dentists who couldn’t refuse her requests for assistance. She’d chuckle as she recalled, “I was young and good-looking then.”

In the early 1980s, Auntie Wong made the life-changing decision to migrate to Australia, bringing along her three daughters. She embarked on a culinary venture, running a small takeaway shop in Glebe, an inner Sydney suburb, where she served up delectable Malaysian fast food. To make ends meet, she spent her evenings crafting spring rolls for catering companies. Even her youngest daughter, Mei, got involved, assisting with the spring roll production while still in primary school.

As the years passed, Auntie Wong diligently saved her earnings and eventually purchased a studio apartment. It was a cozy space where Auntie and Mei shared a bed, living together for many years. Despite its modest size, their home was always warm and welcoming. In that tiny haven, Auntie Wong prepared countless heartwarming meals, filling the space with the enticing aroma of delicious food. It truly was a special place.

Among the many dishes she cooked, my personal favorites included her Singapore meat and bone soup, noodles with salmon XO sauce, and fried rice infused with Indian spices. These flavors left an indelible mark on my palate.

Now, I present my version of spiced fried rice – a dish that’s simple, aromatic, and utterly satisfying. It’s a tribute to Auntie Wong’s enduring kindness and love, a recipe that carries with it fond memories of our time together.