Recipe wise, there nothing special about it. What makes this fried rice special is that, It was made with love for my brother Tony. I made this last Sunday for our breakfast and for Tony's Bento Box. He was serving 2 Church service celebrations back-to-back, the 9 am and 12 pm. So he needed food to 'survive' the lunch time.
Here's a quick and simple recipe (or so I think it is). The measurement for the ingredients can be add or take away as you like. Anyway, this recipe is usually measure with 'feeling'. SO if you feel like adding things up then add. etc
To Make 5 serving
10 Shallot or Indonesian red onion - Finely diced
8 Garlic - finely diced
2 tbsp of Chili Sauce
4 tbsp of Tomato Ketchup
2 tbsp of Fish Sauce
2 tbsp Soy Sauce
Few squirts of Indonesian Sweet Soy Sauce (about 5 to 6 Tbsp or more if you like)
5 servings of cooked white rice (left over rice is equally fine)
A cup of Sweet Corn
A cup of Diced Carrot
A handful of chopped Sausage
- Heat some oil in a wok. Sautee shallot and Garlic until fragrant.
- In with the sauces, chilli sauce, tomato ketchup, soy sauce, fish sauce, and sweet soy sauce. Mix well until a bit bubbly.
- In with the rice the additions- i use chicken sausage, sweet corn and diced carrot. -- What i usually do is to take the wok off the stove to mix the rice well and everything well without the risk of burning it on the heat -- Once it is mixed well (you should be see any white colored rice anymore). Put it back on the low heat and continue stiring for about 2 to 3 minutes to warm the rice again.
- Serve hot - Suggestion: serve it with shrimp crackers and fresh cucumber. In the picture I only have rempeyek (indonesian sidedish)