"This is an awesome dish to use up leftover rice," says Tikaram. "It was a staple in my home when I was growing up, as a snack after basketball practice. My secret to good fried rice is using four types of sauce to season it - if you want to make it vegetarian, leave out the fish sauce and oyster sauce."
Note To make 1kg cooked rice, bring 600gm (3 cups) jasmine rice and 3 cups water to the boil in a covered saucepan over high heat. Then reduce heat to low and simmer for 10 minutes. Remove from heat and transfer rice to a bowl to cool. If you're making fried rice the same day, transfer rice to trays lined with baking paper and refrigerate to chill for 2-3 hours before frying.