1.

If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until lightly smoking. Add chilies and garlic and cook, stirring, until fragrant, about 10 seconds. Immediately add half of rice and cook, stirring and tossing, until rice is pale brown, toasted, and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Heat another 1/2 tablespoon oil until smoking, add remaining rice, and cook, stirring, until it has the same texture as the first batch. Return first batch of rice to wok and toss to combine.