Ingredients:
2 cups of cooked and cooled white rice
2 tablespoons of oil
1 small onion, diced
3 cloves of garlic, minced
1 red chili, sliced
1 large carrot, diced
1 large tomato, diced
1 large egg
2 tablespoons of soy sauce
2 tablespoons of sweet soy sauce (kecap manis)
1 teaspoon of salt
1 teaspoon of sugar
4 kaffir lime leaves, finely chopped
Instructions:
In a large wok or frying pan, heat the oil over medium heat.
Add the onion and cook until softened, about 2 minutes.
Add the garlic and chili and cook for another minute.
Add the diced carrot and cook until slightly softened, about 2 minutes.
Add the diced tomato and cook until it breaks down into a sauce, about 5 minutes.
Crack the egg into the wok and scramble it until cooked, about 2 minutes.
Add the rice to the wok and break up any clumps with a spatula.
Add the soy sauce, sweet soy sauce, salt, sugar, and kaffir lime leaves to the wok. Stir well to combine and cook for another 2-3 minutes until the rice is heated through.
Serve hot with additional soy sauce, chili sauce, or sliced red chili if desired.