Beat the egg with a pinch of salt and ground pepper until well mixed.

Heat a pan on low heat, add oil, and stir-fry the green onion for about 30 seconds to release its aroma.

Increase to medium heat, add the rice, sprinkle with 1/10 tsp salt and ground pepper, and stir to combine with the green onion aroma.

Push the rice to the edges of the pan, tilt the pan, add more oil, and pour in the egg mixture. Quickly scramble the eggs until they are softly cooked.

Mix the scrambled eggs with the rice and green onion, pressing gently with a spatula to combine evenly.