1.
Beat the eggs, add a little salt, and fry them in a frying pan.
2.
Put a little vegetable oil in the wok, add a part of the chopped green onion and fry until fragrant. Add rice to medium heat and stir fry for a minute or two.
3.
Put the eggs, drizzle the tempeh broth, and put the remaining chopped green onions just before the pan.
