Chop the green onions into small pieces.

Cut open the mentaiko and extract the contents.

Heat sesame oil in a pan, add the rice, and stir-fry until it becomes fluffy. Add mentaiko, salt, and pepper, then mix well. Add green onions and stir briefly. Remove from heat.

Clean the pan, add the sauce ingredients, and bring to a boil. Add the cornstarch mixture and stir until thickened. Slowly pour in the beaten eggs and cook until they float. Stir gently.