Egg Fried Rice :

  • 200g Cooked Jasmine Rice, cooled
  • 2 Egg Yolks
  • ¼ tsp Salt
  • ¼ Sugar
  • 2 tbsp Corn Oil for frying

Marinate for Pork

  • 300g Pork Ribs, soft bone
  • 1 Egg
  • 200ml Yeo’s Satay Sauce
  • 3 tbsp Chinese Wine (Hau Tiao Chiew)
  • ¼ tsp Bicarbonate Soda
  • ¼ tsp White Pepper Powder
  • 1 Coriander Stem, cut into small pieces
  • 1 Shallot (minced)
  • 1 Garlic (minced)
  • 30g Potatoes Flour
  • 30g Corn Flour

Optional: 3 tbsp Rose Wing/ “Mui Kui Loo” wine

Vegetables and Sides :

  • 4 Lady Fingers, cut diagonally 3 cm length
  • 1 tbsp Yeo’s Sambal Oeleck Sauce
  • 1 Tomato, cut into wedges
  • 4 pcs Crispy Salmon Skin (optional)

Satay Pork Ribs with Egg Fried Rice

Serves: 2

Preparation time: 20mins

Marinate: 60mins

Cooking Time: 30mins


  1. Marinade pork ribs with marinate ingredients. Keep in fridge for 1 hour before cooking.
  2. Mix cooled rice with egg yolk, salt and sugar.
  3. Heat wok and add oil. Pour in the rice and fry till rice are well coated with egg.
  4. Deep fry the marinated pork till it is thoroughly cooked.
  5. Poach lady fingers in hot water, mix evenly with Yeo’s Sambal Oeleck Sauce.
  6. Serve egg fried rice, satay pork ribs, and vegetable garnish on a banana leaf.
Tip: To add variety, serve with Yeo’s Sardines in Tomato Sauce and Yeo’s Boneless Chicken Curry. Serve Yeo’s Sambal Oeleck Sauce separately for guest who likes extra spicy flavor.