Break apart any large chunks of your leftover rice. Using rice from the previous day that’s been refrigerated helps as it loses some moisture.
Heat a large wok or non-stick pan over medium heat. Once hot, add the chili oil, then the salt, and mix well. Keep an eye on the chili oil sediments to prevent them from burning.
Add the garlic and cook over medium heat until golden brown, or to your liking. Optionally, you can add other vegetables or proteins of your choice to enrich this fried rice.
Stir in the cooked and cooled rice, breaking apart any remaining chunks. Allow the rice to cook for 3-4 minutes, mixing continuously. Season with additional salt and chili oil as needed.
Turn off the heat. Optionally, press some of the rice into a bowl and invert it onto a plate to create a dome shape. Garnish with chopped cilantro.
Serve and enjoy with your favorite ulam like Tofu Sisig, Adobo, or Mushroom Tocino.