Ingredients:

  • 1 cup Pre-cooked Multi-grain Rice
  • 1 tsp Toasted Sesame Oil
  • 2 Large Organic Eggs
  • 1 tsp Grass-fed Butter
  • 1 tbsp Low-Sodium Soy Sauce
  • 1 tsp Roasted Sesame Seeds
  • 0.5 sheet Roasted Seaweed (Gim), shredded
  • 1 stalk Green Onion, sliced
  • 1 tsp Gochugaru (optional)

Instructions:

  1. Warm your 1 cup of multi grain rice until it is steaming. Note: This heat is what melts the butter later.
  2. Place your skillet over medium high heat and add 1 tsp of toasted sesame oil.
  3. Crack 2 large organic eggs into the pan. Cook 2 mins until the edges are brown and lacey but yolks are still runny.
  4. While eggs cook, place the hot rice in a bowl and add 1 tsp of grass fed butter in the center.
  5. Slide the hot eggs directly onto the rice and butter.
  6. Pour 1 tbsp of low sodium soy sauce over the yolks.
  7. Sprinkle 1 tsp of roasted sesame seeds and 1 tsp of optional gochugaru over the top.
  8. Use shears to shred 0.5 sheet of seaweed and slice 1 stalk of green onion over the surface.
  9. Use a spoon to break the yolks and stir everything vigorously for 30 seconds until the rice is glossy and coated.