1. Set an oven rack 6 to 8 inches from the heating element and preheat the broiler.
2. Cut out and discard the ribs of the collard greens. Stack the collard leaves on top of one another and, starting on a long side, roll them up into a burrito- like shape. Thinly slice the rolled greens crosswise into ribbons, then coarsely chop the ribbons so that they are not too long.
3. Heat a large oven- safe skillet, such as cast iron, over medium- high heat. When the skillet is hot, add 1 tablespoon of the grapeseed oil and the garlic. Cook, stirring constantly, until the garlic is a light golden color and very fragrant, about 1 minute. Do not let it burn. Add the collard greens, 1 tablespoon of the soy sauce, and ¼ cup water. Cook, stirring, until the collard greens are wilted and all the liquid has evaporated, about 8 minutes.
4. Add the rice and the remaining 1 tablespoon soy sauce to the collard greens. Cook, stirring, until the rice has warmed, 2 minutes. Spread the mixture out evenly in the skillet and make six wells with a spoon. Pour ¼ teaspoon of the remaining grapeseed oil into each well and then carefully crack an egg into each well. Cook, undisturbed, until the egg whites are beginning to set, about 1 minute. Transfer the skillet to the oven and broil until the eggs are cooked to your desired doneness. (I prefer just-set whites and runny yolks, which takes about 1 minute.)
5. Remove the skillet from the oven and sprinkle the scallions over the rice and eggs. Serve immediately, with soy sauce on the side.
LEFTOVER RICE TIP:
Fried rice is meant to be a convenience food that utilizes and gives new life to leftovers. If you want to make this dish using freshly cooked rice, simply spread the rice out on a baking sheet and place it in the fridge, uncovered, for 30 minutes to dry out.