2 tablespoons achuete oil
2 shallots or a small red onion, finely diced
4 cloves garlic, crushed
3 cups leftover cooked rice at room temperature (1 cup uncooked gives roughly 3 cups cooked rice)
salt and freshly ground black pepper to taste
Directions:
Heat oil in a wok or large pan over high heat. Saute garlic until lightly browned. Add shallots and saute until fragrant and softened. Mash the rice gently with clean hands, breaking apart clumps of rice. Pour rice into the hot wok and stir well, again breaking apart clumps of rice with a spatula. Stir fry until grains are separated and dry, and coated with achuete oil.
Servings: 4 - 6
