“Practice makes perfect,” my father would tell us as we were growing up.
It was one of his favorite sayings—alongside advice like “save money for a rainy day”—and he managed to apply it in so many moments of my childhood.
I remember learning to ride a bicycle after abandoning my tricycle. I was frustrated from falling off the two-wheeler and scraping my knees. We practiced in the backyard; falling on grass was kinder than concrete, but I still wanted to give up.
I was ready to throw the bike away. After just one afternoon of trying, I complained and told my dad I was tired of riding.
So my dad brought out his favorite line.
“You cannot give up. Practice makes perfect. Keep practicing!”
At five years old, his advice felt impossible to resist, so I climbed back on the bike and kept trying. After a few more attempts—maybe that same day, maybe a few afternoons later—I finally learned to ride. Whether it was a miracle or simply the result of practice, I could now say his words had been true.
My dad repeated the same phrase when it came to homework, especially math and science. Poor test scores were met with the same three words: “practice makes perfect.” As a teenager, long hours of math practice felt tedious and unwelcome, but I followed his advice anyway.
What I didn’t understand then but do now is how valuable that short piece of wisdom was. Over the years, it taught me resilience and persistence. Repeating an activity leads to improvement—even if you start without obvious talent. Consistent effort and repeated attempts eventually produce results.
I believe in the power of hard work. When you keep practicing something you care about, you become better at it. That’s why I still echo my dad’s advice: practice makes perfect.
I continue to write even after tiring weeks, during bouts of writer’s block, or when I’m simply not in the mood—because I want to improve. Each effort, however small, helps me grow as a writer.
In honor of Father’s Day, I’m dedicating this recipe to my dad. Why ginger shrimp fried rice? Because fried rice is a dish I’ve perfected through repetition—I can practically make it with my eyes closed. I love this ginger shrimp version for its depth of flavor.
Thank you, Dad, for your unwavering advice, for pushing us to persevere, and for showing by example that persistence matters.
HAPPY FATHER’S DAY! I LOVE YOU!
GINGER SHRIMP FRIED RICE
(Serves 4)
Ingredients:
1) 4 espresso cups of uncooked short-grain sushi rice
2) 1/2 kg raw peeled shrimp
3) 1 large onion, peeled and diced
4) 2 garlic cloves, minced
5) 1 tablespoon grated fresh ginger
6) 4 eggs, beaten
7) 4 tablespoons soy sauce
8) Salt to taste
9) 1/2 cup chopped fresh spring onions, plus extra for garnish
10) 2 tablespoons sesame seeds for garnish
Steps:
1) Cook the rice according to package instructions.
2) In a skillet, cook an omelet with the beaten eggs and a little oil over medium-low heat. Cut the omelet into very small pieces and set aside.
3) In the same skillet, sauté the shrimp with a little oil until cooked through, flipping once. Set aside.
4) In a wok or large pan, stir-fry the minced garlic, grated ginger, and diced onions in oil over medium heat until the onions turn translucent.
5) Add the cooked rice and stir well. Pour the soy sauce over the rice and mix thoroughly.
6) Add the cooked eggs, shrimp, and 1/2 cup chopped spring onions. Combine everything and season with salt to taste.
7) Serve piping hot, garnished with remaining spring onions and sesame seeds.