Begin by pouring about 2 to 3 tablespoons of vegetable or grapeseed oil into a large skillet. Set the skillet over medium-low heat and allow the oil to warm for about 1 minute.

Once the oil is hot, carefully add the thinly sliced garlic to the skillet. Cook the garlic for 4 to 5 minutes, stirring frequently, until it turns golden brown.

Next, take your cold leftover Jasmine rice and add it to the skillet with the crispy garlic. Use a spatula to break up any clumps and stir continuously for about 2 to 3 minutes.

After warming the rice, remove the skillet from the heat. Stir in 1/4 teaspoon of rock salt to enhance the flavor, mixing thoroughly.

Finally, sprinkle the finely chopped scallions over the warm rice, gently mixing to combine. Serve hot.