Sinangag

The day before, rinse the jasmine rice and put it in a pan with the water. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then leave covered off the heat for 10 minutes. Spread the rice on a tray to cool, then cover and chill overnight.

Break up the chilled rice with your hands so there are no clumps.

Peel and finely chop the garlic. Put it in a cold wok or frying pan with the vegetable oil and heat gently, stirring, until the garlic turns golden and crisp. Lift out half for topping.

Turn up the heat, add the rice, and toss to coat in the garlic oil.

Season with the salt and black pepper and stir-fry for 4 to 5 minutes until hot and lightly toasted.

Slice the spring onion, if using. Serve the rice topped with the reserved crisp garlic and the spring onion.