In a large, heavy skillet, heat 1/4 cup extra-virgin olive oil over medium heat. Add 8 to 10 cloves finely chopped garlic and cook, stirring occasionally, until light golden, about 8 minutes. Crumble 1/2 pound ground pork into the pan and season with salt and pepper. Increase the heat to medium-high and cook until the pork is just barely pink, 3 to 4 minutes. Mix in 4 cups cooked white rice, breaking up any clumps. Gently press into an even layer and cook until the bottom is lightly toasted, about 5 minutes. Break up with a spatula and cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in 3 sliced scallions. Makes 6 cups.