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Combine eggs and soy sauce; gradually blend in cornstarch (a few small lumps may remain). Stir in rice and green onions. Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add rice mixture; spread out evenly to fill bottom of skillet. Cook 5 minutes, shaking skillet occasionally to loosen cake from sides and bottom. Remove cake onto large flat plate. Heat remaining 2 teaspoons oil in same skillet. Return rice cake to skillet, uncooked side down. Cook 5 minutes longer, or until golden brown. To serve, cut into wedges. |