A hearty and satisfying solo platter inspired by Filipino flavors — fragrant fried rice with vegetables, crispy fried dried fish, a sunny-side-up egg, and a simple tomato ketchup dipping sauce.
1 bowl cooked rice (preferably day-old, about 150–200 g)
2 tbsp diced carrots (about 30 g)
2 tbsp corn kernels (about 30 g)
2 tbsp green peas (about 30 g)
1 tbsp cooking oil
Salt, soy sauce, or seasoning — to taste
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