3 spring onions
300 g (10 oz) rice
2 tb oil
2 tb fish sauce
1 tb ketchup
1 ts sugar
1. In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool down.
2. Dice onions and tomotoes, cut spring onions into 2 cm long pieces.
3. Heat oil in a wok or a pan and add onions. Stir-fry onions until golden.
4. Add ospring onions and tomatoes and continue to stir-fry.
5. Stir in rice and heat.
6. Season with fish sauce, ketchup and sugar.