T his gently seasoned rice has become such a comfort blanket that I now make it at least once a week at home. That’s quite surprising, really, given that I’m guilty of drowning most of my food in chilli crisp oil, but this rice is so delicate yet flavourful that it’s just the gentle hug I need. The key is to cook the aromatics slowly and quietly in the oil, to soften and infuse, but not colour too quickly. Cook the jasmine rice in advance, if you like – it fries better once it has been cooked and cooled. Alternatively, packs of pre-cooked microwave rice work brilliantly.

Crab and spring onion fried rice

Prep 10 min

Cook 15 min

Serves 4

4 tbsp neutral oil

4 garlic cloves , peeled and finely sliced

30g ginger , peeled and cut into thin matchsticks

1 bunch spring onions , trimmed and cut into 1cm slices

500g cooked jasmine rice

¼ tsp white pepper

2 tbsp fish sauce

1½ tbsp soy sauce

Sea salt

2 large eggs , whisked

150g white crab meat

Put the oil in a wok or large frying pan and add the garlic,…