Add oil to a large nonstick skillet and heat over medium-high heat until hot. Add the beaten eggs. Wait until the bottom of the eggs is set but the top is still runny.

Add the rice on top of the runny egg. Use your spatula to chop the rice to separate it into small pieces, so some of the rice is coated with egg. Keep chopping the rice until the rice is well separated. Sprinkle with salt and add the green onion. Keep cooking and stir occasionally, until the rice turns slightly golden and crispy, 2 to 3 minutes. Taste the rice. Adjust seasoning by add more salt, if needed. You can leave the rice in the pan for a couple more minutes after turning off the stove, so the rice gets even crispier.

Transfer everything to a plate and serve hot as a main dish or side dish. You can serve it with some hot sauce like Sriracha, but it’s not required.