Chili oil fried rice

Rinse and drain the rice 2 to 3 times to remove excess starch.

Add 1 cup of water and heat the saucepan on medium-high; when it bubbles, stir, turn to medium-low, cover and cook 15 minutes.

Chop the garlic and the green onions; set aside.

Turn off the heat under the rice and leave it to cook a further 10 minutes.

Remove the seeds from the dried chili peppers, saving them for another recipe, and roughly chop.

Fluff the rice with a rice paddle, transfer to a large mixing bowl and spread it in a thin layer around the bowl to release moisture and cool; rest at least 25 to 30 minutes.

Heat 2 to 3 tablespoons of chili oil in a non-stick pan over medium-low; saute the green onions, garlic and chili peppers 1 to 2 minutes.

Turn the heat to medium, add the rice, the soy sauce and the dark soy sauce, and saute 4 to 5 minutes.

Optionally pack the rice into a tall bowl, cover with a serving plate and flip out; drizzle with more chili oil.