Cook rice:Start the recipe a day ahead. Rinse rice in cold water 2-3 times. Place rice in a large saucepan over medium-high heat. Pour in water (approximately 6-7 cups). Increase heat to high. Bring to a boil. Reduce heat to medium. Cover with a lid, and simmer for 5-6 minutes or until the rice is fluffy and tender. (Cooking times may vary, so always check the instructions on the package). Drain rice. Discard water. Allow rice to cook completely. Refrigerate overnight or until ready to use.

Garlic chips:Cut 4 garlic cloves into thin slices. Heat a large wok or skillet over medium heat. Add a tablespoon of butter. Once hot, add sliced garlic, and fry, stirring, until they turn brown and crispy. Drain on an absorbent paper towel. Set aside.

Fried rice:Finely chop 6 garlic cloves and set aside. Meanwhile, wipe the wok clean and return to stove. Increase heat to high. Add 1 tablespoon butter. Once hot, add chopped garlic, and stir-fry until browned. Add eggs. When it starts to set, scramble and cook. Add cooked rice and soy sauce (or tamari if using). Stir-fry for about 2 minutes. Add chopped parsley leaves and ground black pepper. Stir-fry for another 2 minutes.

To serve, divide fried among 4 bowls. Top with garlic chips and spring onions (scallions).