Divide the warm Cooked short-grain rice evenly into two serving bowls.
2
Heat a non-stick pan over medium heat and add the Butter. Once melted, crack the Eggs into the pan and fry them sunny-side up or over easy, ensuring the yolks remain slightly runny. Fry until the whites are set.
3
Carefully place two fried Eggs on top of the rice in each bowl.
