Start with your day-old jasmine or basmati rice. If you don’t have it yet, make some in advance and let it cool down completely. Spreading it on a plate and refrigerating it helps dry it out a bit.

Take a good amount of garlic—8 to 10 cloves! Mince them finely. The key is to unleash that garlic goodness. If you’re a garlic enthusiast like me, feel free to add a little extra.

Grab a large skillet or wok. Heat the oil over medium-high heat. I recommend a neutral oil for frying, like canola or vegetable oil. This sets the stage for frying, ensuring nothing burns or sticks.

Add your garlic to the heated oil. Stir frequently to avoid burning. You want it to become golden brown, releasing its amazing aroma into the air. It’s hard not to drool at this point!

Once the garlic has browned nicely, it’s showtime for the rice. Add it to the skillet. Break apart any clumps and mix thoroughly, ensuring it gets coated in the garlicky goodness.

Sprinkle in the salt, pepper, and toasted sesame oil. Keep stirring to evenly distribute the seasoning. This part is crucial because it allows every grain to soak in those delightful flavors.

Finally, toss in the chopped green onions. Give it a final stir before taking it off the heat. Serve it hot alongside your favorite dishes. Trust me, you’ll want to share this triumph with tablemates!