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Cook the jasmine rice. Bring the rice and about 2 cups of water to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 18-20 minutes. Avoid opening the lid during this time to keep the steam in.
Heat some coconut or vegetable oil in a wok or pan and stir fry the sambal or paste with the tomato paste for about 4-5 minutes. Keep stirring while cooking to avoid burning.
Add the jasmine rice to the pan or wok. Mix well making sure there are no clumps and the rice is getting coated with the sambal. Stir for 2-3 more minutes.
Add the Kecap Manis, soy sauce, white pepper, finely sliced spring onion, and finely sliced fresh chili. Keep stirring for 4-5 more minutes and take off the heat.
Enjoy!
