This simple side dish of rice with fried garlic & shallot is a vegetarian take on the rice served with classic Hainanese chicken rice. The fried shallot and garlic add plenty of flavour without using stock; just remember to salt it well. It’s delicious with trout that’s 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, I take inspiration from the classic Malaysian dish nasi ulam, which is topped with fresh herbs – I like Thai basil and coriander, but use any herbs you have on hand including mint, Vietnamese mint or perilla. Leftover rice keeps for up to a week in the fridge and reheats well.
Serves 2 as a side dish
Share page on: