• Chicken thigh1/4
• Onion1/4
• Cooked rice (warm)2 bowls
• Eggs4
• ★Ketchup50 cc
• ★Vegetable oil1 tbsp
• ★Butter10 g
• ★Chicken bouillon powder1 tsp
• ★Sugar1 tsp
• ★Salt and pepperto taste

1. 1

   Cut 1/4 of the chicken thigh and 1/4 of the onion into 1 cm cubes.

2. 2

   Heat 1 tbsp of vegetable oil in a frying pan over medium heat and stir-fry the chicken and onion.

3. 3

   When the edges of the chicken turn white and the onion becomes translucent, reduce the heat and add 50 cc of ketchup and 1 tsp of chicken bouillon powder. Mix everything well.

4. 4

   Adjust the seasoning with 1 tsp of sugar and salt and pepper to taste. Once the chicken is cooked through, add 10 g of butter.

5. 5

   Once the butter has melted, add 2 bowls of warm rice and stir-fry while mixing everything together. When it becomes glossy, remove from heat.

6. 6

   Beat 4 eggs in a bowl and make an omelette in a separate frying pan.

7. 7

   Wrap the stir-fried chicken fried rice with the omelette and place on a plate.

8. 8

   Top with ketchup or sauce to taste and serve.

Be careful with the heat when simmering in ketchup. To prevent burning, stir constantly throughout the cooking process.

• Calories580 kcal
• Protein22 g
• Fat18 g
• Carbs72 g
• Sodium2.2 g