Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat for 1 minute. Crack eggs into the pan about 2 inches apart and cook for 2-3 minutes until whites are opaque and edges start to crisp. The yolk should jiggle when shaking the pan.
1 tablespoon vegetable oil, 2 large eggs
Fluff cold rice with a fork to break up clumps. Add 1 teaspoon sesame oil and ¼ teaspoon salt, then stir until the rice looks glossy and separates into individual grains.
2 cups short-grain white rice, 1 teaspoon sesame oil, 0.25 teaspoon salt
Divide the seasoned rice evenly between two bowls. Press the rice into an even layer using the back of a spoon to create a flat surface.
2 cups short-grain white rice
Slide one fried egg on top of each rice bowl. Drizzle 1 teaspoon soy sauce over each egg, letting it run down into the rice.
2 large eggs, 2 teaspoons soy sauce
Sprinkle sliced scallions, sesame seeds, and black pepper over the bowls. Serve immediately while the yolk is still runny. Break the yolk with chopsticks or a fork and mix into the rice before eating.
2 tablespoons scallions, 1 teaspoon sesame seeds, 0.125 teaspoon black pepper
