Ingredients
1 1/2 cups cooked short grain rice (or sub with jasmine rice )
1 egg
1 tbsp unsalted butter
1/2 tsp sesame oil (toasted)
1 tbsp regular soy sauce (add to taste)
1 tsp sesame seeds (toasted)
1 tbsp green onion (finely sliced)
½ tsp vegetable oil (or any neutral oil)
kimchi, canned tuna, roasted seaweed flakes, avocado, sauteed carrots/spinach/zucchini, or more protein
Instructions
Mix hot cooked rice with butter until well combined. Transfer rice to a large serving bowl. (If you have leftover rice in the fridge, microwave it for 2-3 minutes until hot. If you don't have rice ready, please refer to Notes section below on how to cook it).
Heat a non-stick pan over medium heat, add cooking oil and fry your egg sunny side up or however you wish. To fry sunny side up: fry the egg until you have nearly-set whites with runny yolks. To help the yolks cook faster, spoon some of the hot oil on top of the yolks. This way your egg yolks will cook as fast as your whites so you don’t burn them.Other ways to cook eggs: If you enjoy your eggs with crispy edges, add more oil. If without crispy edges, only lightly grease the pan fully cooked egg, reduce to medium-low heat and cover with a lid until your yolks are set. If you like scrambled eggs, make sure to beat the eggs prior to cooking them over low heat as you move them around in the oiled pan.
Place egg over top of buttered rice.
Next garnish with sesame seeds, sesame oil, chopped green onions and soy sauce. Feel free to add as much of each ingredient as you wish. Mix to enjoy! You can also add other optional ingredients to take this to the next level, see ideas listed above.