Carefully slice the garlic cloves into thin pieces. Set aside the larger ends of the garlic leftover. Mince the bits and set them aside leaving just the sliced pieces.
In a small skillet, add oil over medium heat, then add in the sliced garlic. Stir regularly for 3 to 4 minutes until the garlic is browned, but not burned.
Remove the garlic from the pan and set it aside.
Prepare your rice as preferred. For the stovetop method, add butter into a saucepan over medium heat.
Once the butter has melted, add in the rice and stir to coat in the butter. To the rice and butter, add the water and bring to a boil over high heat.
Cover, reduce the heat to medium. Let it continue cooking for 10 minutes, remove the cover, and stir, then continue cooking an additional 7 to 10 minutes until the rice is cooked through and little to no liquid remains. If the rice is cooked but there is still liquid, you can drain it in a colander before adding to the egg mixture later.
In a large skillet or wok, heat 1 to 2 tablespoons of oil over medium heat along with additional minced garlic. Cook the garlic for 1 minute.
Whisk the eggs until beaten well, then add to the hot oil and garlic. Scramble the eggs by allowing them to cook, until starting to solidify, then stir to move around and get all liquid cooked down.
Once the eggs are cooked, add the rice, soy sauce, and black pepper to the pan. Stir together to combine, then let cook for 2 minutes before stirring again to add some color to the rice.
Cook for an additional 2 minutes then add in the parsley and garlic chips. Stir to combine.
Taste and add additional salt, soy sauce, or pepper before serving.