In a shallow plate, mix rice with ½ teaspoon salt and 1½ teaspoon of oil. While doing this, use your fingers to break up the rice.
Place a wok or pan over medium heat and add about 1 teaspoon of oil. Then add the beatened eggs, swirl and scramble briefly and remove from the heat while the eggs are still soft and a little runny. Transfer to a plate and set aside.
Heat another teaspoon oil in the same pan and add the white parts of scallions. Sauté briefly until fragrant, then add half of the garlic and also sauté briefly until fragrant.
Add crab meat, stir and cook for about 15 seconds and then add 1 teaspoon of fish sauce and ½ teaspoon of soy sauce. Stir and cook until crab meat is heated through and smells delicious, another 15-20 seconds or so. Transfer to a plate and set aside.
Heat the remaining oil in the pan and add the remaining garlic. Sauté briefly until fragrant and then increase the heat to medium high. Add rice, stir and toss constantly to break up the rice for about a minute. Add the remaining soy sauce and continue to stir and fry for another 1-2 minutes.
Add crab meat to the pan, stir and cook for 30-40 seconds to distribute the crab meat and let the flavors fuse. Then add scrambled eggs, break up the eggs into small bits and toss quickly with the rice for a few seconds.
Sprinkle the green parts of scallions and black pepper, give everything a stir to combine then transfer to serving plates immediately. Serve hot with some extra soy sauce on the side.