Clean the swiss chard leaves and chop it finely.

Peel the garlic and then, thinly slice it using a sharp knife.

Take a big wok or a 9-inch deep saucepan and pour 1 tablespoon of oil along with the sliced garlic. Place the pan at medium heat on the stove. The oil will heat up slowly and the garlic will turn golden brown. Keep stirring in between. Take off ¼ of the fried garlic from the pan to a separate bowl. This would be used later for garnish.

Once the garlic is fried, drop the chopped swiss chard and sprinkle salt. Stir for 5 minutes and then, add the chili sauce and soya sauce.

Scatter the cooked cooled rice and mix it properly so the sauce gets coated evenly with the rice. Cook for a couple of minutes and check for salt. Add any, if required.

Take off the pan from the stove and pour fried rice in a serving dish.

Put the same pan or a different one on medium heat and crack two eggs carefully. In about two minutes, the white will completely set and the yolk would still be runny. Using the spatula, carefully place the fried eggs on top of the fried rice.

Sprinkle the fried garlic that was kept aside along with chopped cilantro.

Serve immediately.