Slice the green onion lengthwise and chop it into 0.3cm pieces.

In a microwave-safe container, add the rice, chopped green onion, butter, canned jangjorim, and one egg. Mix until the egg is slightly beaten.

If the canned jangjorim contains small peppers, cut them into smaller pieces with scissors and add them to the mix, or set them aside as a side dish if preferred.

Place the container in the microwave without covering it. Set the microwave to 1000W and cook for 2 minutes 30 seconds. If no egg is added, cook for 2 minutes only. Adjust cooking time based on your microwave's wattage.

After microwaving, check if the ingredients are cooked. Stir well with a spoon to mix all ingredients evenly. If the egg is not fully cooked, microwave for an additional short time.

Heat a frying pan over high heat and add a small amount of cooking oil.

Crack one egg into the pan and tilt the pan slightly to fry the egg with a crispy edge.

Transfer the butter rice mixture into a shaping bowl. If using a quail egg, place it at the bottom of the bowl before adding the rice to make it visible when plated.

Invert the shaping bowl onto a serving plate to create a neat mound of rice.

Place the fried egg on top of the rice mound and sprinkle a small amount of sesame seeds over it.

Optionally, sprinkle a pinch of coarse salt to finish the dish.