Golden Garlic Fried Rice

Place the cold, cooked white rice in a bowl, add 1 teaspoon salt, and use your hands to gently separate the grains. Set aside.

In a small pan over low heat, heat ½ cup vegetable oil.

Add the minced garlic to the pan and cook, stirring occasionally, for about 10 to 15 minutes, or until golden brown.

Use a slotted spoon to remove the garlic from the pan and drain on paper towels. Set aside to let it cool and crisp up.

In a wok or wide, heavy-bottomed skillet over high heat, heat 2 tablespoons of the garlic-infused oil until very hot.

Add the separated rice to the wok, spread it evenly on the cooking surface, and let it cook undisturbed for about 45 seconds or until the grains begin to sizzle. Toss the rice and repeat this process a few times until the rice is heated through.

Stir in the crispy garlic bits and combine well.

Season with ½ teaspoon black pepper and adjust salt if needed. Serve hot.