In a bowl, whisk together all ingredients for the rice roll except green onion. Make sure it’s a smooth consistency.

Set up a large pot or wok with a steaming rack. Add water until you have enough water to just barely touch the bottom of the steaming rack. Bring water to a boil over high heat. Place an 8”x8” aluminum square pan on top of the steaming tray.

Lower temperature so the water is simmering, ladle in about ⅓ of a cup of the rice roll mixture or enough to evenly coat the bottom of the square pan. Sprinkle green onion evenly over the rice roll mixture.

Place a lid over the wok/pot, let steam for 3 minutes. After 3 minutes, remove the lid. Using a spatula gently roll the rice mixture into a nice roll and remove from the pan.

Repeat steps 3 and 4 until you use up all the rice roll mixture.

Let rice roll cool, before cutting into 2 inch pieces.

Whisk together all sauce ingredients in a small bowl.

Heat up a wok with vegetable oil over medium high heat. Add your rice roll and sear on both sides for 3-4 minutes until golden with a slight crisp.

Add in your whisked eggs, and scramble them with the rice rolls until the egg is cooked.

Lastly, pour in your sauce, let the sauce simmer for a minute, and then give all the ingredients a toss to well coat everything and let simmer until all the sauce has been absorbed.

Remove from heat and sprinkle with green onion to serve.