Slice garlic thinly, then heat oil in a skillet and cook the garlic for 2 to 3 minutes until just browned. Remove and set aside.
In a stockpot, melt the butter then add in the rice coating it with butter. Pour in water and bring to a boil, then reduce heat, cover, and cook for 20 minutes.
In a large skillet, heat oil with additional minced garlic, then add eggs and scramble. Once eggs are cooked, add in the rice, soy sauce, pepper, and stir then cook 2 to 3 minutes.