Chop the green onion into small pieces.

Crack the eggs into a bowl and whisk them together.

Heat the hot plate to medium temperature and add half of the salad oil (1/2 tbsp). Stir-fry the green onion until softened, then add the shrimp and scallops. Cook until the shrimp changes color. Add the rice and stir to break it apart, then push it to one side.

Add the remaining salad oil (1/2 tbsp) to the hot plate and increase the heat to medium-high. Pour in the whisked eggs and stir until they are semi-cooked.