Use more or less of the red pepper and vinegar, according to your taste. Stir-fry the rice in the wok over high heat, about five minutes. In the last couple of minutes of cooking, add the chopped spring onions and add salt if needed. Serve hot after sprinkling on the reserved garlic. One of our peeves while making garlic fried rice is that the garlic flavor simply doesn’t seem to stick, which can be harsh for someone who loves garlic as much as we do. But at the bustling Cafe Leopold on Colaba Causeway and at a few other restaurants, we found a version that incorporated little bits of brown — almost burnt — garlic, and they gave the rice an impressive garlic flavor that was to die for.