Mix soy sauce, sesame oil, minced green onion tops, and rice vinegar in a bowl and set aside.
Heat oil on medium heat. Break each egg into one quarter of pan. The whites will flow together. Sprinkle sesame seeds, basil, and pepper over eggs. Cook about 3 minutes until whites are crispy and yolks are cooked.
Flip as one piece and cook until other side of whites are crispy, about 2 minutes.
Pour sauce over eggs, simmer 30 seconds, flip to coat other side. Serve cut in wedges.