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Rice Preparation: In a medium saucepan, bring the water, soy sauce, and salt to a boil. Upon reaching a boil, stir in the instant rice and remove the saucepan from the heat. Cover and allow the rice to stand for 5 minutes, during which it will absorb all the liquid and flavors.
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Vegetable Sauté: While the rice is standing, heat the vegetable oil in a medium skillet or wok over medium heat. Add the finely chopped onions and the sliced green beans, sautéing them for 2 to 3 minutes until the onions are translucent and the beans are tender yet crisp.
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Egg Cooking: Pour the lightly beaten egg over the sautéed vegetables. Allow the egg to cook for about 2 minutes, scrambling it as it cooks to ensure that it is evenly distributed and cooked through.
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Combining Ingredients: Add the now cooked rice to the skillet containing the eggs and vegetables. Mix thoroughly to ensure that the rice is well coated with the egg and that the vegetables are evenly distributed throughout the dish. Season with ground black pepper to taste.
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Serving: Serve the Egg Fried Rice immediately, ensuring it is hot. This dish can be presented as a main course or as an accompaniment to other dishes within a multi-course meal.
