Start by mincing the garlic and chopping the scallions. Be sure to keep the white and green parts separated.
Add oil and minced garlic to a cold pan or wok. Turn the heat to low and fry the garlic until light brown, making sure to consistently stir to prevent burning. This takes about 5 to 7 minutes. Strain the garlic oil then set the fried garlic aside.
Pour the infused garlic oil into the pan or wok over medium heat. Toss in the white part of the scallions and cook for 1 to 2 minutes, until fragrant.
Add the cold day-old rice and break up the rice with a spatula to get rid of any clumps. Toss the rice so it's well coated in the infused oil.
Season the rice with chicken bouillon powder, soy sauce, and Shaoxing wine. Mix everything together until well combined.
Add the fried garlic and ground white pepper. Give it one last toss then transfer to a serving plate.
Garnish with the green part of the scallions and serve!