Since I often make garlic rice in the morning (and anytime of the day), I find it quite laboriuos to peel and crush garlic everytime. So to cut my prep time in half, I do the toasting early on and store them in a tight container ready to use whenever I need them for rice or toppings for dishes.
Making this time-saving ingredient is easy. You just need around 5 heads of garlic (or as many as you want) crushed and vegetable oil. Heat oil in a wok over medium heat and fry or saute the garlic. Careful not to burn.
Homemade, cheaper and natural crushed garlic. Definitely better than store brought.