Start by cooking 1 cup of white long grain rice according to package instructions. Once cooked, let the rice cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill, ideally overnight.

Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil along with 1 tablespoon of butter. Allow the butter to melt and the oil to heat up for about 1-2 minutes until it shimmers.

Add 3 finely chopped garlic cloves and 1 finely chopped red finger chili to the skillet, stirring frequently. Cook for 2-3 minutes until the garlic becomes golden and fragrant, and the chili softens slightly.

Once the garlic and chili are perfectly sautéed, carefully add the chilled rice to the skillet. Use a spatula to break apart any clumps and mix well, ensuring each grain is coated with the oil and spices.

Pour in 3 tablespoons of soy sauce and 1 tablespoon of rice wine vinegar over the fried rice. Stir vigorously for 2 more minutes, allowing the flavors to meld and saturate each grain.

Remove the Garlic Chili Fried Rice from heat and transfer it to a serving dish. Garnish with additional sliced red chilies and a sprinkle of freshly chopped herbs, such as cilantro or parsley.