Pickled Mustard Greens Fried Rice (Takana Chahan)

2 servings cooked Japanese short-grain rice
1 long spring onion
2 eggs
¼ tsp SIDS SALT & PEPPER
2 tbsp rice bran oil
1 tbsp roasted sesame oil
1 pkt stir-fried takana (pickled mustard greens)
2 tsp soy sauce
1 tsp SIDS SALT & PEPPER

If you are using 2 servings of freshly cooked rice, transfer the hot rice to a baking tray. Spread it out and let it cool completely.
Thinly slice the spring onion.
In a medium bowl, combine the eggs and ¼ tsp SIDS SALT & PEPPER and whisk together.
Heat the oil in a wok over medium heat. When the wok is hot, add the beaten eggs. After a few seconds, the egg will start to float on top of the oil.
With a blunt-end wooden spatula, swirl the loosely set egg around the pan to continue cooking the rest of the egg.
When the bottom of the egg is set but the top is not yet fully cooked, transfer it back to the bowl.
Add the sesame oil to the wok, then add the spring onion. Stir-fry to coat with the oil. Add the stir-fried takana and stir-fry for 2 minutes until well coated with oil. Add the cooked and cooled rice to the wok. With the spatula, use a slicing motion to separate the rice clumps and combine the rice with the takana mixture.
Season the fried rice with soy sauce, 1 tsp SIDS SALT & PEPPER. Taste the fried rice and adjust the seasoning since each brand of stir-fried takana is flavoured differently.
Add the cooked egg back into the wok and break it into smaller pieces. Toss everything together and turn off the heat. Serve the fried rice in individual plates/bowls. Enjoy!
To Store:
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.