Heat 2 tablespoons of vegetable oil in a large frying pan or wok over high heat. Add 4 cloves of minced garlic and sauté for 30 to 60 seconds until fragrant and golden brown.

Add 4 cups of cooked rice to the pan and stir-fry for about 3 minutes, ensuring the rice crisps slightly.

Push the rice to one side of the pan, crack 2 eggs into the empty space, and scramble until fully set, then mix into the rice.

Pour in 2 tablespoons of dark soy sauce, 1 tablespoon of sesame oil, and add ground black pepper. Stir well for 2 minutes.

Remove from heat, garnish with sliced green onions, and serve hot.