In a large wok, drizzle oil over medium high heat. Add the garlic when starting to become hot, but not fully heated. Cook until golden, then add the green onions and asparagus. Cook, stirring often, until the asparagus is bright green and tender.
Crumble in the cooked jasmine rice, using a spoon to break up the larger pieces. Cook, stirring constantly, until heated through and thoroughly combined with the vegetables, about 5 minutes.
Season to taste with salt and pepper. Serve immediately.