Add more water than you usually would to 2 rice cooker cups' worth of rice. Scatter the chicken ramen on top without breaking it up. Cook on the quick cook setting.
Whisk two eggs. Flavor with coarsely ground salt and pepper and set aside. Mince the green onions.
Once the rice has finished cooking, mix in the eggs, add half the onions, and steam for 10 minutes.
Once it's finished steaming, mix, transfer to a serving plate, top with the remaining onions, and it's complete.
Story Behind this Recipe
When I was in elementary school my friend said "we have chicken ramen-flavored rice at home," so I tried it and it was delicious. I modified the recipe to include eggs and green onions.
Don't break up the ramen noodles, just scatter on top as-is. If you break them up, the noodles dissolve into the rice and you end up with a strange texture... Use more water than you usually would for cooking the rice.