Garlicky fried rice

Rinse and drain the rice two to three times to get rid of the excess starch.

Add the water and heat the saucepan on medium high; when it begins to bubble, stir the rice, turn to medium low, cover and cook 15 minutes.

Chop the garlic and the green onion and set aside.

Turn the heat off and let the rice cook further for another 10 minutes.

Remove the seeds from the dried chili peppers and roughly chop them.

Fluff the rice with a rice paddle and transfer it to a large mixing bowl.

Spread the rice into a thin layer around the bowl and let it sit at least 25 to 30 minutes to dry out.

Heat a non-stick pan over medium-low with the chili oil, add the green onions, garlic and dried chili peppers and saute one to two minutes.

Turn the heat to medium, add the rice, then the soy sauce and dark soy sauce, and saute four to five minutes.

Optionally pack the rice into a tall rice bowl, invert onto a plate, and drizzle with more chili oil.