Put chopped lemongrass in a food processor. Blend or liquidise on pulse into a fine dry pulp. Remove and put aside.
Heat oil and sesame oil in a wok. Sauté garlic until lightly golden then dish out. Beat egg yolks and white together. Leave remaining oil in the wok and drizzle in the egg mixture in a thin stream. Use the edge of a metal cooking spatula to spread the egg yolks briskly out into thin threads of omelette.
Stir in rice and add seasoning to mix. Toss and fry rice until heated through. Sprinkle in lemongrass pulp and return the garlic crisps to the wok. Fry until well combined and rice is fragrant and well heated through. Dish out and serve with a light sprinkling of chopped spring onion.