In a large bowl, combine the rice, cranberries, scallions, and hemp seeds. Add the oil, vinegar, and honey or maple syrup. Toss to combine. Season to taste with salt and pepper. Divide the salad among 4 plates or shallow bowls.

Heat the butter or coconut oil in a large skillet over medium heat. Crack the eggs into the skillet, taking care not to break the yolks if possible. Season with salt and pepper. Cook until the whites are almost set, 1-2 minutes. Cover the pan, turn off the heat, and allow to stand until the whites are set and the yolks are still soft, 2-3 minutes. Top each salad with an egg. Garnish with sprouts and serve.