Break up any large clumps in the cold rice with clean hands or a fork. Set the rice, garlic, and eggs near the stove so the meal comes together quickly once the tocino is cooked.

Place the tocino and water in a large nonstick skillet over medium heat. Cover and simmer for 8 to 10 minutes, turning the pork once or twice, until the water is nearly evaporated. Uncover, add 1 tablespoon of the oil, and cook for 3 to 4 minutes more, turning often, until the pork is browned at the edges and reaches 145°F (63°C) in the thickest pieces. Transfer the tocino to a plate.

Reduce the heat to medium-low. Add the remaining 1 tablespoon oil to the same skillet, then add the garlic. Stir for 30 to 45 seconds, just until fragrant and pale golden. Add the cold rice and salt. Stir and press the rice into the pan to coat it in the garlicky oil and pork drippings; cook for 3 to 4 minutes, stirring occasionally, until hot and lightly crisp in places. Transfer the garlic rice to serving plates.

If the skillet is dry, add a small drizzle of oil. Fry the eggs in the same skillet, two at a time if needed, until cooked to your preferred doneness. Divide the tocino and eggs over the garlic rice, then garnish with scallions if using. Serve right away.