1. Heat the oil in a wok or frying pan over medium heat and add the minced garlic. Slowly stir the garlic until fragrant and lightly browned, paying close attention that it doesn't burn.

2. Remove half the garlic and set aside, leaving the fragrant oil in the wok. Add the spring onions, rice and salt to the remaining garlic and and toss to coat in the oil, pressing the rice against the side of the wok to break up any clumps.

3. When the rice softens and begins to toast, move it all to one side of the wok and crack the eggs to the open side. Stir the eggs until they are nearly set, then combine with the rice. Transfer the rice to a plate and sprinkle with the reserved garlic to serve.

Serve with Adam's quick barbecued pork belly.