Trim the enoki mushrooms, separate them into strands, and cut into shorter lengths if necessary.

Shred the crab sticks by hand.

Finely chop the green onion, reserving a small portion for garnish.

Combine enoki mushrooms, crab sticks, chopped green onion, and eggs in a bowl. Mix well.

Heat oil in a frying pan over medium heat. Pour the egg mixture into the pan and cook until slightly set. Reduce heat to low, cover, and cook until soft.

Remove the egg mixture from the pan and set aside. In the same pan, combine water, soy sauce, sugar, mirin, and oyster sauce. Bring to a boil.

Mix cornstarch and water in a small bowl. Add the mixture to the boiling sauce and stir until thickened.

Place cooked rice on a plate and top with the egg mixture.

Pour the thickened soy sauce over the egg and rice.