Shred the crab sticks into thin strips along the grain.

Chop the green onion and carrot finely.

If using canned corn, rinse it in cold water to reduce sweetness and drain well.

Heat a pan with oil and sauté the green onion until fragrant.

Push the sautéed green onion to one side and scramble the eggs in the same pan.

Add the crab sticks, carrot, and corn to the pan and stir-fry briefly.

Add the cooked rice, oyster sauce, and black pepper, mixing thoroughly while stir-frying.