Start by heating 2 tablespoons of oil in your medium saucepan over medium heat. Add 1 tablespoon of minced garlic and half of the onion rings, cooking until the garlic becomes fragrant and the onions start to soften, about 2 minutes.
Add the canned corned beef to the pan, breaking it up with your spoon. Cook for 5-10 minutes, stirring occasionally, until the corned beef is heated through and slightly crispy on the edges. Season with salt and pepper to taste, then turn off the heat and garnish with the remaining onion rings.
While the corned beef cooks, prepare your garlic rice. Heat a clean frying pan over medium heat and add 1 tablespoon of cooking oil. Add the remaining 2 tablespoons of garlic and cook until it turns golden brown and crispy, about 1-2 minutes.
Add the chilled rice to the pan with the garlic oil, pressing it down gently to coat with the oil. Stir constantly to break up any clumps and prevent the rice from sticking or burning. Cook for 5-7 minutes until the rice is heated through and each grain is coated with the garlic oil.
Season the rice with salt to taste and continue cooking for another 2-3 minutes until everything is well combined and slightly crispy. The rice should have a beautiful golden color from the garlic oil.
In your small non-stick pan, fry the egg sunny-side up to your preference. For a perfect runny yolk, cook on medium-low heat for about 3-4 minutes without flipping.
Serve the garlic rice on a plate, top with the corned beef and fried egg. Add fresh sliced tomatoes or cucumber on the side for a traditional touch and extra freshness that cuts through the richness of the dish.