Begin by mixing your hot cooked short grain rice with a generous amount of unsalted butter in a large bowl. Stir well until the butter melts and evenly coats the rice, resulting in a creamy texture. This should take about 2-3 minutes. Set the buttery rice aside while you prepare the egg.

In a non-stick skillet, heat 1-2 tablespoons of vegetable oil over medium heat. Allow the oil to become hot, shimmering but not smoking, which should take about 1-2 minutes. Swirl the oil around the pan to ensure an even coating for frying.

Carefully crack an egg into the heated skillet, taking care not to break the yolk if you prefer it runny. Cook the egg for about 2-3 minutes for sunny side up, or flip it gently for over-easy, cooking for an additional minute.

Once the egg is cooked to your preference, gently place it atop the prepared buttery rice in the large bowl. The warm rice will slightly cook the bottom of the egg, enhancing its flavor.

Sprinkle toasted sesame seeds and finely chopped green onions over the top of the egg and rice. Drizzle a small amount of toasted sesame oil and soy sauce for added flavor.

Before digging in, mix the egg yolk into the rice with a fork or spoon, creating a luscious, creamy texture throughout the Gyeran Bap. Serve hot right away for the best experience.