Use about 4-5 Tbs (or more) of patis to 2 cups cooked rice

Balance with sugar & sesame oil

1. Mix patis (or soy sauce), sugar and sesame oil in bowl. You can add a lil bit
of soy to add more color.
2. Stir fry the onion, diced carrots and diced red pepper. Set aside onto anothe
r plate.
3. Stir fry leftover cooked meat (ie: chicken, roast beef, etc), add oyster sauc
e to taste.
4. Add back the veggies to the wok, briefly stir fry.
5. Push aside meat&veggies, up to the sides of the wok, thus freeing up center o
f wok.
6. Add leftover rice to center of wok, spread out the rice.
7. Drizzle the patis mixture onto the rice, distribute evenly.
Secret #4: Once you add your rice to the wok, crank up the heat to high. Your wo
k or saute pan has to be so hot that it heats up every single grain of rice thro
ugh to the core. The heat does two things: helps meld the flavors together to cr
eate a cohesive dish and evaporate any extra moisture from the rice and liquid s
easonings (soy/fish sauce/wine). Your fried rice is done with the grains practic
ally dance off the wok.
8. Don't over-stir the rice while frying, try to "burn" or toast rice.
8. When rice is fried to your liking, mix it all together.