How to make it

  • 1. Coat the bottom of a 10" fry pan with oil. You want a nice layer, about 1/8". Heat the oil until it is very hot. It should be just about to its smoking point, but should not be smoking. You can test if the oil is hot enough because if you add a couple of pieces of the pressed rice, it will instantly fluff.
  • 2. Add red chilies. Be careful; the oil may pop a bit. Fry red chilies until they turn several shades darker.
  • 3. Add the rice and fry, stirring constantly until it is all fluffed. Add a pinch of sugar and then turn the pan to low. Keep stirring the rice constantly until it is all lightly browned. There should not be much excess oil, but you may place a paper towel at the bottom of the serving dish to absorb what little excess oil exists.

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