Prepare all the ingredients. In a small skillet over low heat, add the rice and stir-fry until heated through (I used rice straight from the fridge). This takes about 1 minute. Set aside.

In the skillet, add 1 tablespoon white miso and 2 teaspoons water (about 10 ml). Stir to combine the miso and water, then add the chopped green onions.

Add the warmed rice to the skillet. When the miso mixture is fully absorbed by the rice, remove from the pan. Add 1 teaspoon oil to the skillet over low heat, then add the egg. When the egg is about halfway cooked, add the miso fried rice back in. Mix together and serve.