Using a sharp paring knife, run it around the core of the lettuce, then gently pull it out. Remove any discolored outer layers of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to drain after gently shaking in a colander.

In a small bowl, combine the soy sauce, sesame oil, vegetarian stir-fry or oyster sauce, sugar and ¼ teaspoon salt. Season with pepper.

Heat a large (12-inch) deep skillet on medium-high. Add 1 to 2 tablespoons of olive oil to lightly coat the pan, then add the ginger and cook for 15 to 30 seconds, until fragrant. Add the lettuce and stir-fry for 2 minutes, until it starts to wilt. Pour the sauce over the lettuce and stir-fry for another 1 to 2 minutes. Taste and season with salt, if needed. Place the lettuce in a bowl and set aside.

To the same skillet over medium-high heat, add the ¼ cup olive oil and sliced garlic. Stir constantly for 3 to 4 minutes until the garlic turns a pale golden brown. Remove the garlic from the oil with a slotted spoon and place on a paper towel to drain.

To the remaining oil in the skillet over medium-high heat, add the eggs and cook untouched until whites are set, 2 to 3 minutes.

To serve, place a mound of rice in a bowl, top with lettuce, some pan juices, a fried egg, crispy garlic and a scatter of sesame seeds and scallions. Finish with a tiny drizzle of Maggi seasoning sauce, if using.