Garlic Fried Rice (Filipino Sinangag)

Steps

1. Take the rice out of the fridge. Wet your hands and break it up in a large bowl, crushing every clump between your fingers until there are no lumps left: the grains should roll freely.
2. Peel the garlic and mince it finely with a knife into even pieces about the size of a grain of rice. Skip the garlic press, which makes a wet paste that burns before it crisps.
3. Put the garlic in a cold wok or large skillet with the 5 tablespoons of oil, then turn the heat to medium-low. Stir constantly for 5 to 7 minutes: the oil first bubbles in big bubbles, then the bubbles turn small and fast once the garlic's water is gone.
4. Watch the color closely. As soon as the garlic is pale gold, like very light caramel, pour everything into a fine-mesh strainer set over a bowl. It darkens one more shade off the heat; if it's already brown in the wok, it will taste bitter. Spread the garlic bits on paper towels and sprinkle with a pinch of salt: they crisp as they cool.
5. Return 3 tablespoons of the strained garlic oil to the wok and heat over high heat until it shimmers. Add the broken-up rice, spread it out, and leave it alone for 1 minute so it toasts lightly on the bottom.
6. Stir-fry the rice for 5 to 6 minutes, turning it with a spatula and pressing it against the hot sides of the wok. Season with the rest of the salt and the pepper. It's ready when every grain is piping hot, glossy, and separate, with a few golden, slightly crunchy grains. Add half the crispy garlic, toss, and transfer to a warm deep dish.
7. In a nonstick skillet, heat the remaining garlic oil over medium heat. Crack in the eggs, two at a time if the pan is small. Cook for 2 to 3 minutes, basting the whites with hot oil from a spoon, until they're set with golden, lacy edges and the yolks are still runny. Season the yolks with a touch of salt and pepper.
8. Set the fried eggs on the rice, scatter with the rest of the crispy garlic, and serve right away while the rice is still steaming.