In a small pot, combine the sushi rice with 1½ cups water and bring it to a boil over high heat. Lower the heat, cover, and let it simmer until all the water is absorbed and the rice is tender (about 12 to 15 minutes). Once done, place the spinach directly on top of the hot rice, drizzle with 1 teaspoon sesame oil, and sprinkle with a generous pinch of salt. Cover the pot and let the steam wilt the spinach.

While the rice cooks, thinly slice the serrano chile. If you prefer less heat, remove the seeds. Wash your hands thoroughly after handling the chile.

In a large nonstick skillet, heat the remaining 2 tablespoons sesame oil over medium-low heat. Sprinkle ½ teaspoon sesame seeds into the oil, followed by the sliced serrano chile. Crack the eggs directly over the skillet, allowing them to settle naturally. Drizzle ½ teaspoon soy sauce over each egg and cover the pan. Cook until the whites are firm but the yolks remain slightly runny, about 1 to 2 minutes.

To serve, divide the rice and spinach into two bowls. Carefully add two fried eggs to each bowl, using a spatula to separate them if they stick together. Sprinkle any remaining chiles or sesame seeds from the skillet over the top.

Enjoy as-is or mix everything together with a fork and knife. Add extra soy sauce for more flavor, if desired.