In a small saucepan, combine fish sauce, soy sauce, 2 teaspoons rice wine, sugar, 1 teaspoon oil, and oyster sauce. Bring to a boil and then remove from heat.
Beat your eggs in a small bowl and add 1 teaspoon of rice wine. Heat a wok on high heat and add 1 tablespoon of oil. Once hot, add the eggs and cook, stirring constantly, until cooked through. Remove from wok and set aside.
Turn the wok down to medium heat and add 2 tablespoons of oil. Once hot, add the cooked rice and stir until heated through. Pour in the sauce and egg and stir well to thoroughly coat the rice. Toss in the green onions and cook for another minute.