Red Rice

• 150 g (5½ oz/¾ cup) jasmine rice, cooked, left in the fridge overnight
• 50

Put the cooked rice into a large bowl. Wet your hands slightly so the rice doesn’t stick to them, or don a pair of plastic gloves, and break up the rice.

Place a wok over medium heat, add half the butter and the garlic and stir-fry until the garlic is fragrant, then add the rice. Increase the heat and, using a wooden spoon, stir and toss the rice. Add the tomato paste and continue to st