This simple side dish of rice with fried garlic and shallot is a vegetarian take on the rice served with classic Hainanese chicken rice. The fried shallot and garlic add plenty of flavour without the need for stock; just remember to salt it well. It’s delicious with poached rainbow trout that’s been steeped in the same way chicken can be, but also as a side dish with any seafood, poultry or simple vegetables like sambal kang kong (see video below). If I’m serving it as a side (rather than under the trout), I take inspiration from the classic Malaysian dish nasi ulam, which is topped with fresh herbs – I particularly like Thai basil and coriander, but use whatever herbs I have on hand including mint, Vietnamese mint or perilla. Served like this with a simple piece of grilled fish, poultry, or stir-fried vegetables, I enjoy a glass of pinot gris with it, like Nepenthe’s Elevation from the cool Adelaide Hills. The stone fruit notes marry well with the rich fried garlic and the zesty citrus cuts through the oil. Leftover rice with fried garlic and shallot keeps for up to a week in the fridge and reheats well.
Serves 2 as a side dish
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