🟡
Medium
Ingredients
- 2 cups cooked short-grain rice
- 300g ground chicken
- 2 eggs
- 1/4 carrot, finely diced
- 1/4 cup frozen peas
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1/2 tsp ginger, minced
- 1 tsp vegetable oil
- Pinch salt and pepper
- 1 green onion, chopped
Instructions
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1Heat oil in a pan over medium-high heat and cook ground chicken, breaking it apart with a spoon until cooked through, about 5-7 minutes.
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2Add diced carrot, peas, and minced ginger, cooking for 2-3 minutes until vegetables soften.
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3Pour in soy sauce, mirin, and sugar. Stir well and simmer for 1-2 minutes until flavors combine.
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4In a separate bowl, lightly beat eggs with a pinch of salt. Push cooked chicken mixture to the side of the pan and pour beaten eggs into the empty space.
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5Scramble eggs gently until cooked through, about 2-3 minutes, then mix with the chicken mixture.
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6Divide cooked rice into two bowls and top each with the chicken and egg mixture.
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7Garnish with chopped green onion and serve immediately.