Remove the seed from the umeboshi and mash it into a paste using a knife.

Heat half of the salad oil (1/2 tbsp) in a frying pan over medium-high heat. Pour in the beaten egg and stir until semi-cooked, then remove from the pan.

Add the remaining salad oil (1/2 tbsp) to the frying pan and heat. Add the cooked rice and stir to break up clumps, frying over medium heat. Mix in the egg, umeboshi paste, and dried shirasu. Add soy sauce and pepper, stirring to combine. Finally, add chopped green onion and stir briefly.