Sujuk Loaded Fries

Ingredients:

Add the oil and onions to a medium-sized pot set over medium heat. Season with a pinch of salt and cook until the onions are translucent, about 8-10 minutes.
Add the ginger, tomato paste, carrots, kabsa masala, turmeric, cardamom pieces, cinnamon sticks, ground cinnamon, dried lemons/limes, black pepper, and salt. Cook until carrots soften and the mixture turns fragrant, about 3-4 minutes.
Add the canned diced tomatoes, rice, and vegetable stock. Bring to an even boil, give it a gentle stir, cover, and reduce to the lowest heat setting. Cook until the rice fully absorbs the water, about 10-15 minutes.
Uncover, place a clean kitchen towel or paper towel under the lid, and cover again. Allow to continue fluffing for another 10 minutes.
Add the oil and onions to a medium-sized pot set over medium heat. Season with a pinch of salt and cook until the onions are translucent, about 8-10 minutes.
Add the ginger, tomato paste, carrots, kabsa masala, turmeric, cardamom pieces, cinnamon sticks, ground cinnamon, dried lemons/limes, black pepper, and salt. Cook until carrots soften and the mixture turns fragrant, about 3-4 minutes.
Add the canned diced tomatoes, rice, and vegetable stock. Bring to an even boil, give it a gentle stir, cover, and reduce to the lowest heat setting. Cook until the rice fully absorbs the water, about 10-15 minutes.
Uncover, place a clean kitchen towel or paper towel under the lid, and cover again. Allow to continue fluffing for another 10 minutes.