Rinse the rice and cook with 2 cups of water. Use either a pot or a rice cooker for this. Cool completely (set it under a fan to speed up the process).
Combine 2 tablespoons of oil and garlic cloves in a small pan. Set the pan over a low heat and cook the garlic until lightly browned. Set a small strainer over a bowl. Drain the garlic bits in the strainer. Retain the oil.
Beat the eggs in a bowl with a little salt. In the remaining garlic oil, fry the eggs to a very soft scramble. Set aside.
Add 1 tablespoon of oil to a large wok/pan. Sauté the spring onions (bottom parts), carrots, and beans. Cover and cook for 5 mins. Crumble in the stock cubes and add pepper.
Break up the cooled rice with your hands. Add in batches to the wok and toss. Add butter, the crispy garlic bits, and scrambled eggs. Break up the eggs into smaller bits with your ladle. Toss everything together.
Sprinkle over spring onion tops. Taste for seasoning. Add an extra stock cube if needed. Serve hot with a side dish of your choice.