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.