Instructions

• Heat a large wok or non-stick pan over medium-high heat and add 3 tablespoons vegetable oil; heat until the oil shimmers.
• Add the minced 8 garlic cloves to the hot oil. Stir constantly and cook 2–3 minutes until the garlic is golden brown and crispy, lowering heat to medium if it browns too quickly to avoid burning.
• Add 4 cups cooked rice (cold) to the pan. Break up any clumps with your spatula and stir so the rice is evenly coated with the garlic and oil.
• Sprinkle ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon pepper over the rice. Stir to distribute the seasonings.
• Cook, stirring frequently, for 3–5 minutes until the rice is heated through and some grains become slightly crispy; adjust heat as needed to prevent burning.
• Remove from heat, garnish with 2 tablespoons sliced green onions, and serve warm.