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1. Heat up a frying pan with oil, throw in half of your minced garlic, half of your shallots, and ALL of your rice.
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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).
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3. After all the rice has lost its translucency, place it in a rice cooker, and cook until done.
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4. Using a spoon, mix the cooked rice so its not one big solid block of rice.
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5. Place cooked, room temperature rice into the refrigerator overnight.
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6. Next day, heat up a frying pan for the butter, add in garlic and shallots, and fry until golden brown.
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7. Throw in your rice, add tomato paste, ketchup, sugar, and Maggi seasoning sauce.
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8. Combine ingredients in frying pan well, all the while, leaving the heat from the stove, on.
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9. Take a few bites of it and add in what you think is needed.
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10. Turn off heat and add in extra seasoning as you see fit. Mix well.
