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Scoop a couple cups cooked short-grain rice (preferably day-old) into a big bowl
Heat it up in the microwave for a minute (or, if you don’t have one, in a frying pan)
Meanwhile, in a nonstick pan greased with oil, season 2–3 eggs lightly with salt and pepper and fry over medium-low heat until they’re just underdone
Transfer the eggs to the bowl of rice and add a few drizzles of soy sauce and sesame oil to taste
Mix it all together with a spoon, making sure to dice up the egg with the rice and to coat everything well