Steamed rice with chicken and egg

Steamed rice with chicken and egg

Introduction:

"From a Japanese website, I like it very much and introduce it to you. I've done it myself before, but the eggs are always not beautiful (I prefer to eat tender eggs, so it's difficult ~). Producer: Nakajima Kadai

Production steps:

Step 1: cut the onion and chicken into small pieces (try to cut the chicken as small as possible), blanch the chicken and green beans in hot water respectively

Step 2: put a little oil and butter into the pan, stir fry the onion and chicken (over medium heat), then add the peas and rice and stir well. Then add pepper, a little salt, tomato sauce and soy sauce to taste. Put it out of the pot for standby

Step 3: break up 3 eggs and add some milk (or water). Pour some oil into the pot. After the oil is heated, pour a small amount of egg liquid along the middle line of the pot. When the egg liquid solidifies, pour all the remaining egg liquid into the pot and spread it evenly (this is for the sake of forming and not easy to scatter when making rice)

Step 4: after the eggs are half cooked, put the fried chicken rice in the middle. Use a shovel to gently open the egg skin on one side, and then slowly tilt the pan (as if to pour out the dishes). At this time, you will find that the fried rice in the pan will take on a beautiful shape along the arc of the pan, and put the egg skin on it. Operate the other side in the same way. After molding, buckle in the plate

Step 5: drizzle with ketchup. (and some salad dressing, if it's me.)

Materials required:

Rice: right amount

Onion: right amount

Chicken leg: moderate

Green beans: moderate

Eggs: 3

White pepper: right amount

Tomato sauce: moderate

Milk: moderate

Butter: moderate

Soy sauce: right amount

Note: blanching green beans in water can remove the beany smell of beans

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and sweet