Begin by cooking the white long grain rice according to the package instructions, typically bringing a pot of water to a boil and simmering the rice until tender, about 15-20 minutes. Once cooked, spread the rice on a baking sheet to cool and refrigerate, preferably overnight.

In a large skillet or wok, heat the oil and butter over medium-high heat until melted.

Add finely chopped garlic and sliced red finger chilies to the hot skillet. Sauté for about 2 minutes until fragrant.

Toss the chilled, cooked rice into the skillet and add soy sauce and rice wine vinegar. Stir well until heated through.

Transfer the Garlic Chili Fried Rice to a serving platter and garnish with additional chili and fresh herbs.