Boil the rice cakes in hot water until they become soft.

Thinly slice the onion and set it aside.

In a pan, heat olive oil and butter, then sauté the onions with a pinch of salt and pepper until they turn slightly brown.

Add the boiled rice cakes to the pan, drizzle with a little olive oil, and season with more salt and pepper. Stir-fry until well combined.

Beat the eggs with a pinch of salt, pour them over the rice cakes, and cover the pan with a lid. Cook on low heat.