Chop the green onion into small pieces.

Dice the bacon into small pieces.

Whisk the eggs thoroughly and strain them through a sieve for a smoother texture.

Cook the diced bacon in a wok over medium heat until crispy.

Add cooking oil to the wok and sauté the chopped green onion until fragrant.

Push the green onion to one side of the wok and pour in the whisked eggs.

Mix the scrambled eggs with the sautéed green onion.

Add a pinch of black pepper and stir well.

Add the crispy bacon to the wok and mix with the eggs and green onion.

Add the cooked rice to the wok and stir-fry, breaking up clumps of rice.

Add 2 tbsp of oyster sauce and mix thoroughly.