Heat a pan with a swirl of vegetable oil and add 2 eggs. Stir vigorously for 20 seconds over medium heat.

Turn off the heat and break the eggs into small pieces while mixing. Let residual heat cook them.

Add 2 tbsp mayonnaise and 1/2 tbsp sugar to the eggs and mix well to create the egg cloud.

Shred crab sticks into bite-sized pieces.

Slice 1/2 stalk of green onion thinly.

Prepare instant rice by microwaving for 1 minute and letting it cool for a fluffy texture.

Heat a pan, add green onion and a swirl of vegetable oil, and stir-fry over medium heat to create green onion oil.

Lower the heat, add shredded crab sticks, and stir-fry over medium heat until green onion turns golden.

Turn off the heat, add 1 tbsp chili powder, and stir using residual heat to create chili oil.

Add 1 tbsp ketchup and stir-fry over medium heat.

Push ingredients to one side, add 1 tbsp oyster sauce to the empty space, and stir to remove any raw smell.

Add rice and stir-fry until evenly mixed.