Credit goes to my dad, the world traveller, for this one. He first tasted this in Indonesia, came home and experimented in the kitchen until it came out to his satisfaction (and ours!) Great use of leftovers and endless possibilities -- add egg, chopped ham, shrimp, chicken drumstick on the side, cabbage, green beans . . . excellent use of leftovers.
Cook previous day, refrigerate overnight:
2 cups uncooked rice (dry variety like basmati)
2 tablespoons vegetable oil
4 cloves garlic, minced
2-3 inches ginger, minced
1 large onion, chopped
2 carrots, shredded
1 cup frozen peas (or other vegetables, to taste)
2 tablespoons sesame oil
2-3 tablespoons sambal sauce (red chili paste with ginger and garlic-yum)
4 teaspoons fish sauce
3 tablespoons sweet soy sauce
2 tablespoons soy sauce
Heat vegetable oil in a large wok or frying pan, when hot add the onion, ginger and garlic. Stir fry until onion tender, add carrots, and last, the peas.
Meanwhile, mix the sesame oil, sambal, and fish, sweet soy and soy sauces together. Add the the stirfried vegetables and mix well. To this mixture add the cold rice and stirfry, until mixed thoroughly.