Ingredients:

  • 1 cup (180g) cooked short-grain white rice
  • 1 tbsp (14g) unsalted butter
  • 1 large egg
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 stalk (5g) green onion, thinly sliced
  • 1 tsp (3g) toasted sesame seeds
  • 1 tsp (2g) gochugaru

Instructions:

  1. Place the cooked rice in a bowl and top with the butter. If the rice is cold, microwave for 45–60 seconds until the butter begins to melt.
  2. Heat a non-stick skillet over medium-high heat with a drizzle of oil. Crack the egg into the center and cook for about 2 minutes until the edges are golden-brown and crispy, but the yolk remains liquid.
  3. Slide the fried egg onto the buttered rice. Drizzle soy sauce and sesame oil over the egg and rice.
  4. Gently break the yolk and fold it into the rice until it becomes a glossy, pale-gold mixture. Top with sliced green onions, sesame seeds, and gochugaru.