In a big skillet, on a medium heat, heat up 2 tablespoons olive oil and 2 tablespoons of butter until melted. Add 5 cloves of minced garlic and stir fry until golden color.

Now, add 4 cups of cooked Jasmine rice, stir up. Sprinkle black pepper to taste, stir.

Clear the middle of the skillet, break the eggs in the middle, stir. Stir with rice until eggs look cooked.

Pour 4 teaspoons of soy sauce, stir up evenly. Finally, add 1/2 cup chopped green onion, stir and turn off the heat. Serve with meat or shrimps. Enjoy!