In a large skillet, heat ¼ cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

Optional: add ground pork in and brown, add in ground ginger and ground garlic to really amp up the aromatics.

Raise heat to medium and add rice or cauliflower rice. Cook, stirring well, until heated through. Stir crisped garlic and ginger into mixture.

In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny. use the julia turshen trick: splash a tablespoon of water into the pan and cover for 30 seconds so that the steam helps the egg whites set, without burning the egg.

Divide among 2 dishes. Top each with an egg and drizzle with ½ teaspoon sesame oil and 1 teaspoon coconut aminos.