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Heat oil and garlic in a wok over medium heat and stir until the smallest pieces of garlic start to turn golden.
Add the eggs, scramble slightly, then let them set about halfway before stirring to break up the pieces.
Turn heat up to high then add the rice, soy sauce, fish sauce, meat drippings, sugar and pepper and toss to distribute the sauce evenly.
Once mixed, add the meat and continue tossing for about 2 minutes to heat through, occasionally letting the rice sit without stirring so it can toast and develop flavour.
Once the rice is dry and some of the grains are toasted, turn off the heat and toss in fresh herbs.
Plate and top with more fresh herbs. Serve with cucumber slices and a lime wedge if you wish. Enjoy!