Instructions: Dice onions.

Heat oil in a heavy pot.

Add onions and cook over medium heat, stirring constantly with a wooden spoon, until golden.

Add garlic, rice, butter, chicken stock and salt and pepper to taste. Stir over low heat until butter has melted.

Cover and cook very gently 10 minutes or until the liquid has been absorbed and rice is tender. Remove from heat and let sit 10 to 15 minutes. Fluff with a fork before serving.

Serve with Chinese dishes or curries.

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