In a small saucepan, heat the oil over medium heat. Add the angel hair pasta and sauté for 2 to 3 minutes or until the pasta is golden.
Add the rice, stir with a wooden spoon and sauté for 1 minute. Add the stock or water, increase the heat to high and bring to a boil. Add the salt, cover and decrease the heat to low and cook for about 20 minutes or until the rice is tender.
Remove from the heat, let it rest for 5 minutes and serve.
Notes
Keep in the fridge up to 2 days in a sealed container.