Cook the Jasmine rice the night before and leave uncovered in the refridgerator to dry out. Mix in ~1/4 cup of water to moisten it back up a bit Add salt to taste (I start with 1 tablespoon of kosher or sea salt and go from there) Add 3 tablespoons of oil to your wok and 2-3 tablespoons of garlic. Cook the the garlic just a little (don't brown it) and then add in the rice. Stir it mixing the garlic into the rice for about 2-3 minutes. | 
