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Set a fine-mesh strainer over a small bowl and set it near the stove.
Put garlic and neutral oil in a large nonstick skillet and set over medium heat.
Cook, shaking pan often, until garlic is lightly golden and crisp, 3-5 minutes.
Strain oil through the strainer into the bowl.
Dump garlic chips onto a small plate and season with salt.
(The garlic oil and chips can be made 1 day ahead. Store in separate airtight containers at room temperature.)
Pour half the garlic oil back into the skillet and place over medium-high heat.
Add rice and sesame oil and toss to combine.
Season with salt and lots of pepper, then let it get crisp underneath, without fussing with it, 3-4 minutes.
Once rice begins to crisp up, give it a toss, then press down on it and cook until you get more golden crispy pieces underneath, 2-3 minutes more.
Transfer rice to a platter or plates.
Wipe out skillet, pour in remaining garlic oil, and place over medium heat.
Crack eggs into skillet, being careful as they may spatter at first.
Season each egg with salt and fry, rotating pan to encourage even cooking, until edges are lacy and crisp, whites are set and yolks are still runny, 3-5 minutes.
Spoon some rice vinegar on top of fried rice.
Scatter cilantro and garlic chips over.
Top with eggs and serve.