Heat a large pan or wok over medium heat. Add about 1-2 tablespoons of cooking oil. Once the oil is heated through, turn heat to low-medium. Add garlic slices and sauté until they crisp up, stirring frequently to prevent burning. Turn down the heat further if it browns too quickly.
Sieve out garlic and set aside.
Using the same oil, sauté mushrooms until golden brown or aromatic. Push to the side and cook tofu until they have a light brown crust, adding more oil if needed. Season with a pinch of salt.
Toss the ingredients together for a few seconds.
Then, push them to the side of the pan, add another teaspoon of oil and cook green beans until they turn from light to darker green. Season with salt.
Add rice, mushroom seasoning, pepper, and soy sauce. Toss everything together. Using the back of the spatula, loosen the grain if needed. Cook until the grain starts to jump up from the pan.
Garnish with toasted sesame seeds and chili oil with sediment. Serve hot.