3 cups cooked short grain rice

150g boneless & skinless chicken thigh (diced)

100g white button mushroom (sliced)

80g frozen green peas (rinsed with boiling water and season with 1/8 tsp of salt)

½ brown onion (chopped)

1 tsp chopped garlic

6 tbsp cooking oil (divided)


1 tsp light soy sauce

1 tsp corn starch

¼ tsp ground white pepper

¼ tsp sugar


1 tbsp sake

¼ cup tomato ketchup

¼ tsp salt

¼ tsp ground white pepper

Fried eggs: (divided)

6 eggs

½ cup heavy cream

½ tsp salt


2 tbsp chopped parsley

Serve with:

1 cup hayashi sauce

Preparation Instructions:

  1. Marinate the chicken pieces with marinade ingredients and set aside.
  2. Heat up a large non-stick skillet with 2 tbsp of cooking oil. Saute the chopped onion and garlic until fragrant.
  3. Add in marinated chicken pieces, saute until almost cooked.
  4. Add in sake, let the chicken pieces absorb the sake.
  5. Add in sliced button mushroom, saute until the mushroom turn soft.
  6. Add in green peas, tomato ketchup, salt and ground white pepper. Stir to combine.
  7. Add in cooked rice, constantly stirring until well combined.
  8. Dish out to two separate serving bowls. Invert the rice on two separate serving plate. Set aside.
  9. Add the eggs, heavy cream and salt to a bowl and beat until well combined.
  10. Heat up 2 tbsp of cooking oil in a non-stick 8-inch skillet. Pour ½ of the egg mixture in the skillet, quickly stir the egg mixture with chopsticks, but stop stirring just before there isn’t enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low.
  11. The eggs are done when they aren’t runny anymore.
  12. Slide the egg out of the pan and onto the rice. Repeat the process one more time for the remaining egg mixture.
  13. Place some hayashi sauce on top of the omelette, garnish with some chopped parsley. Serve with hayashi sauce.

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