Fluff day old rice in a bowl with your hands, separating the grains from each other. This will help prevent the final dish from having a mushy texture, ensuring each grain fluffs up nicely once cooked.

Mix the soy sauce and oyster sauce together in a small bowl.

Heat 1 tablespoon of oil in a large skillet or wok over high heat until hot. Add the eggs. Cook for a few seconds for the bottom to set, then scramble the eggs until mostly cooked but still a bit runny here and there. Transfer to a plate.

Pour in the rest of the oil, add the fluffed rice to one side of the pan and the garlic to the other side. Let the garlic cook for a few seconds until very fragrant, but not turning golden yet. Immediately stir to mix both together. Cook and stir constantly until the rice is evenly coated with oil and most of the grains are separated. (Footnote 1)

Add the soy sauce and oyster sauce mixture, then sprinkle the salt and sugar evenly over the rice. Continue to stir and mix until each grain of rice is evenly colored.

Add the cooked egg and fried garlic (or fried onion). Cut the eggs into small pieces and stir them into the rice. Then add the green onion and turn off the heat. Give it a final stir to mix everything well. Taste the rice and adjust seasoning by adding more salt if needed. Then transfer everything to a plate or bowl.

Garnish with more fried garlic (or fried onion) and chili crisp on the side, if preferred. Serve as a side dish or a light main dish.