Batch-cook a load of rice, cool it, then whip up this comforting shellfish fried rice

This gently seasoned rice has become such a comfort blanket that I now make it at least once a week at home. That’s quite surprising, really, given that I’m guilty of drowning most of my food in chilli crisp oil, but this rice is so delicate yet flavourful that it’s just the gentle hug I need. The key is to cook the aromatics slowly and quietly in the oil, to soften and infuse, but not colour too quickly. Cook the jasmine rice in advance, if you like – it fries better once it has been cooked and cooled. Alternatively, packs of pre-cooked microwave rice work brilliantly.

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