In the same pan, wipe off any excess sauce with a paper towel. Reheat the pan. Add oil and leftover cooked white rice. It’s best to use cold, day old rice to achieve the crispy layer. If using warm, cooked rice, allow it to cool down before cooking. Season with garlic salt, light soy sauce, dark soy sauce, and white pepper. Toss the rice until it is fully coated with the sauce. Smooth out the rice by pressing it down with a spatula until it is an even layer with the pan. Allow it to cook on medium to high heat for about 10 minutes, monitoring it every 2-3 minutes to make sure its not burnt. You can test it for readiness by carefully lifting the rice, it should be intact and form a golden, crispy bottom layer.