Ingredients
-
-
1 tablespoon vegetable oil
-
1/2 onion, diced into 1 cm
-
200 g chicken breasts, diced into 1 cm
-
1 pinch salt
-
1 slice bacon, diced into 1 cm
-
8 sliced mushrooms
-
720 g cooked rice
-
1 tablespoon butter
-
-
1/2 cup tomato puree
-
2 tablespoons tomato ketchup
-
3 tablespoons sake
-
1 pinch salt and pepper
-
-
4 teaspoons butter
-
4 teaspoons vegetable oil
-
8 eggs
Instructions
- Heat the oil in a frying pan.
- Add the onion and stir until it is clear and soft.
- When it's cooked put onion aside,add more oil if needed, add chicken, salt and cook.
- When the chicken is cooked, add bacon, mushroom and stir When bacon and mushroom are just cooked, add flavouring mixture.
- Simmer on low-medium heat for 5-6 minutes.
- Add cooked rice, butter and stir occasionally while cooking eggs, when the rice is heated through, turn off heat.
- In a second pan add 1/4 of the butter and oil, break in two eggs, beat.
- When half cooked through, but still raw on top, add 1/4 of the rice mix to one side of the second pan on top of the half cooked eggs.
- Fold the other side of the eggs over the top of the rice mix.
- Remove to individual serving dish.
- Repeat steps 7 to 10 three more times.
- Mix heated sauce ingredients and pour 1/4 of sauce over each serving.