Red Tomato Rice

Directions

1. 1
   1. Heat up a frying pan with oil, throw in half of your minced garlic, half of your shallots, and ALL of your rice.
2. 2
   2. Slowly continue to heat up the rice, mixing every minute. Continue to do this until the rice has lost all its translucent character and looks a solid white, or maybe even light brown. (What this process does is ensure that the rice does not become really large when cooking; you could skip this step if you really wanted to).
3. 3
   3. After all the rice has lost its translucency, place it in a rice cooker, and cook until done.
4. 4
   4. Using a spoon, mix the cooked rice so its not one big solid block of rice.
5. 5
   5. Place cooked, room temperature rice into the refrigerator overnight.
6. 6
   6. Next day, heat up a frying pan for the butter, add in garlic and shallots, and fry until golden brown.
7. 7
   7. Throw in your rice, add tomato paste, ketchup, sugar, and Maggi seasoning sauce.
8. 8
   8. Combine ingredients in frying pan well, all the while, leaving the heat from the stove, on.
9. 9
   9. Take a few bites of it and add in what you think is needed.
10. 10
    10. Turn off heat and add in extra seasoning as you see fit. Mix well.