Cook basmati rice, spread out on a tray, and cool completely.
Heat vegetable oil in a wok on high flame until smoking.
Add garlic paste and sauté rapidly for 40 seconds until light golden and fragrant.
Add finely diced cabbage, carrot, and spring onion whites; stir-fry for 2 minutes.
Add cooled rice, soy sauce, black pepper, and salt; toss continuously on high flame for 2 minutes before serving.