Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the chips, put the garlic and oils into a medium pan. Set the heat to medium-low. When bubbles appear after 1-2 minutes, gently stir the oil. Cook for another 2 minutes until the garlic turns golden and the bubbling stops. Transfer the chips to a plate lined with kitchen paper to drain and cool. The garlic-infused oil will keep for a month, so use it in another recipe.
To make the rice, heat the oil on medium-high heat in a wok or large skillet. Cook the garlic for 2 minutes until softened and light golden brown. Add the butter and, once melted, add the rice. Turn the heat to high and mix thoroughly until well combined and hot. Season with salt and a sprinkling of the garlic chips, if using.