2 tablespoons chili oil (such as lady sauce or lady chili crisp)
2 cups cooked rice
2 teaspoons furikake seasoning
pinch of sea salt
pinch of white and black sesame seeds
Cooked rice for serving
Heat a nonstick frying pan over medium-high heat. Once hot, spread the chili oil in a thin layer across the pan.
When the chili oil is warm, crack the eggs into the pan. Cook the eggs for 2 minutes, while using a spoon to pour some of the chili oil on top of the eggs.
Cover and cook for 2 minutes until the whites are set and no longer translucent.
Divide the rice between two bowls and sprinkle a teaspoon of furikake over each.
Place one egg in each bowl and pour the remaining oil from the pan over the eggs.
Sprinkle with sea salt and sesame seeds. Serve immediately.