red tomato rice Recipe

red tomato rice


Makes 4-5 servings.
  • 2 cups uncooked Jasmine rice
  • 10 garlic cloves, minced
  • 1 shallot, minced
  • 2 tbsp salted butter
  • 2 tsp Maggi seasoning sauce
  • 2 tbsp tomato paste
  • 3 tsp ketchup
  • 2-3 tsp sugar

How to make red tomato rice

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And here's the post for Red Tomato Rice. This goes good with the Bo Luc Lac, as well as the Asian Honey Glazed Chicken Wings. Mmm!Well, straight to it then!

Cooking Directions:
  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. 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. After all the rice has lost its translucency, place it in a rice cooker, and cook until done.
  4. Using a spoon, mix the cooked rice so its not one big solid block of rice.
  5. Place cooked, room temperature rice into the refrigerator overnight.
  6. Next day, heat up a frying pan for the butter, add in garlic and shallots, and fry until golden brown.
  7. Throw in your rice, add tomato paste, ketchup, sugar, and Maggi seasoning sauce.
  8. Combine ingredients in frying pan well, all the while, leaving the heat from the stove, on.
  9. Take a few bites of it and add in what you think is needed.
  10. Turn off heat and add in extra seasoning as you see fit. Mix well.
That's all there is! Kind of like making fried rice, but with different ingredients. Interesting the things you can do with rice, huh?
Question from the Chef

“What's your favorite way to cook with rice?”

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