5clovesGarlic, thinly chopped (original recipe calls for 9 cloves, I cut it down to 5; but if you are a garlic lover, I would suggest you go with the full amount)
1bunchGreen onions– white and green parts finely chopped
Whisk eggs with 1 tbsp water in a small bowl.
Heat 2tsp oil in a large skillet over medium-high heat. Add eggs tilting to coat the bottom of the pan, and cook 3-4 minutes until the eggs are firm like an omelet. Flip carefully and cook on the other side for another minute. Remove onto a cutting board and cut into 2″ strips and set aside.
Add the remaining oil to the same pan and keep the heat at medium. Stir in the chopped garlic and cook 3-4 minutes or until lightly browned, stirring often.
Add the chopped green onions (reserve some green parts for garnish) and saute for another 2 minutes.
Next add the cooked rice, increase the heat to high, and cook 3-4 minutes, or until the rice begins to brown.
Season with salt and pepper, and stir in the chopped eggs and garnish with the reserved green parts of the scallions.