Combine rice, sliced sausage, corn, bay leaves, star anise, and salt to taste in a pot. Cover with 2 cups of water and bring to a simmer for 5 minutes. Cover the pot and turn the heat to low for another 15-20 minutes or until the water is fully absorbed and the rice is cooked. Remove from heat and let stand for 10 minutes before removing the lid.

Heat a drizzle of oil in a non-stick pan over high heat and when shimmering crack the egg into pan - cook until whites are set and yolk is runny.

Divide rice between 2 plates and top each plate with an egg, top with sesame seeds and drizzle with sesame oil and serve with chili oil and soy sauce along side.