Heat a non-stick skillet over medium heat and add 1 tablespoon of oil. Crack the eggs gently into the skillet and cook for about 3–4 minutes until the whites are set but the yolks remain runny.

In a mixing bowl, combine warm cooked rice with 1 tablespoon of unsalted butter. Mix for about 2-3 minutes until the butter melts and coats the rice.

Spoon the rice into a serving bowl, creating a nest in the center. Place the cooked eggs on the warm rice, then drizzle with soy sauce and sesame oil.

Sprinkle with chopped green onions and sesame seeds. Optionally, mix in runny yolks for creaminess and serve with kimchi or seaweed snacks.