To make the fried garlic chips, heat 3 tbsp of canola oil in a small pan over medium heat. Once it is hot (you can check if it's ready by putting in one small slice of garlic to see if it sizzles), throw in the thinly sliced garlic and fry for about 1-2 minutes, or until slightly golden brown. Quickly remove from heat and set aside on a strainer or kitchen paper to cool.
To make the sauce, dissolve 1 1/2 tsp of dashi powder in 1 tbsp of hot water in a small bowl. Add in the soy sauce, sesame oil and garlic powder and combine well. Set aside.
Beat the eggs in a bowl and set aside.
In a large wok or frying pan, heat 2 tbsp of canola oil and 1 tbsp unsalted butter over medium high heat. Once the butter is melted and started bubbling, add in the chopped garlic and stir-fry until the garlic is tender and fragrant. Add in the crushed cayenne pepper and stir-fry for about 15 seconds. Add in the cooked white rice, mix well and stir-fry for 1 minute. Add the sauce mixture and mix well until well combined and the rice is uniformly coated with the sauce. Stir-fry for another minute and push all the rice towards one side of the wok or pan. Throw in the beaten eggs into the empty side of the pan and let cook for about 30 seconds. Once the eggs are about 3/4 cooked, scramble it and combine with the fried rice and mix well. Season with salt and sugar and mix well. Remove from heat.
To serve, transfer fried rice into a large bowl and top with fried garlic chips and chopped chives.