In a pot or wok, combine 200ml water, 1 tbsp soy sauce, 1/3 tbsp vegetable stock or oyster sauce, 1 tbsp mirin, 1 tbsp cornstarch, and 1 tbsp sugar. Stir until well mixed.

Turn on the heat and simmer the sauce, stirring occasionally to prevent the cornstarch from clumping.

Once the sauce is cooked, add vinegar and turn off the heat.

Shred the crab sticks and mix them into the sauce. Prepare the egg mixture by whisking 2 eggs with a pinch of salt.

Heat a pan with cooking oil and pour the egg mixture. Add chopped green onions and cook on low heat.

As the eggs start to set, scramble them lightly with chopsticks and turn off the heat before fully cooked.

Plate the cooked rice, pressing it into a mold or bowl for a neat presentation.

Place the scrambled eggs on top of the rice.