Slice 1/2 onion, chop 1/5 stalk green onion, and beat 2 eggs with seasoning. Rinse rice cakes and blanch if frozen.

Heat a pan and melt 1 tbsp olive oil and 1 tbsp butter.

Add chopped green onion and stir-fry until fragrant.

Season with a pinch of salt and black pepper, then stir-fry sliced onion until translucent.

Add rice cakes and season with salt to taste.

Reduce heat to medium-low and cover the pan briefly.

Once the top is partially cooked, stir quickly to mix everything.