• Egg2
• Cooked rice1 bowl or as much as you like
• Water170 cc (rich) to 200 cc (light)
• ★Oyster sauceslightly less than 1 tsp
• ★Sake (rice wine)1 tbsp
• ★Chicken bouillon granulesslightly more than 2 tsp
• ★Dark soy sauceslightly less than 2 tsp
• ★Sesame oila tiny drizzle
• Cornstarch slurry1 tbsp cornstarch mixed with 1 tbsp water

1. 1

   In a pot, bring 170 cc (for rich flavor) to 200 cc (for light flavor) of water to a boil with the ★ seasonings: oyster sauce slightly less than 1 tsp, chicken bouillon granules slightly more than 2 tsp, sake 1 tbsp, and dark soy sauce slightly less than 2 tsp.

2. 2

   Once boiling, gently stir and remove from heat.

3. 3

   Add the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and quickly mix everything together (adding it off heat prevents lumps).

4. 4

   Once thickening begins, return to high heat and stir constantly. When it starts bubbling, remove from heat and add a tiny drizzle of ★ sesame oil.

5. 5

   Gently mix to complete the sauce.

6. 6

   Pour cooked rice into a bowl and beat 2 eggs in a separate dish.

7. 7

   Heat a frying pan over medium heat, add a little oil, then pour in the beaten eggs.

8. 8

   Lightly stir while the eggs are still slightly underdone, then slide them onto the rice.

9. 9

   Pour the prepared sauce over everything to serve.

10. 10

    You can also add enoki mushrooms or imitation crab for extra flavor.

When adding the cornstarch slurry, always remove from heat first and mix quickly to prevent lumps and achieve a smooth, silky texture.

• Calories420 kcal
• Protein15 g
• Fat10 g
• Carbs62 g
• Sodium2.8 g