Soften the rice cakes by blanching them in hot water, then rinse in cold water to remove starch.

Thinly slice the onion.

Beat 3 eggs with a pinch of salt.

Heat a pan, add olive oil and melt 1 tbsp butter.

Sauté the onions in the butter-oil mixture until softened. Season with salt and pepper.

Add the rice cakes to the pan and stir-fry with the onions. Adjust seasoning with salt and pepper.

Pour the egg mixture evenly over the rice cakes and cover the pan. Let cook until the edges of the eggs start to set.

Before the eggs are fully cooked, mix them with the rice cakes to create a scrambled texture.