A filling one-pot meal that has eggs, loads of it really, in this fried rice. There's rushed eggs in the rice and then on the dish too as a garnish.

CHICKEN FRIED RICE BOWL

Active ingredients

Omelette
4 eggs
Salt to taste
Black pepper powder to taste
4 tsps sesame oil
2 tsps chopped garlic
1 tsp sliced ginger
200 grams chicken leg boneless, cut into 1/2 cm pieces
1 1/2 cups chicken stock
1/2 tsp dark soy sauce
2 tablespoons sliced spring onion greens
Rice
1 tsp + 1 tablespoon sesame oil
1 egg
Salt to taste
Black pepper powder to taste
1 tbsp chopped garlic
1/2 tablespoon sliced ginger
2-3 tablespoons chopped spring onion bulbs
2-3 tbsps sliced red capsicum
3 cups cooked rice
2-3 tablespoons sliced spring onion greens
1 tsp vinegar
Shrdded nori sheets for garnish

Approach

1. For omelette, break eggs in a bowl. Include salt, black pepper powder and blend well.
2. Heat sesame oil in a little nonstick pan. Include garlic, ginger and sauté for 30 seconds.
3. Add chicken and sauté on high heat for 3-4 minutes. Add chicken stock and once the mix pertains to a boil, add dark soy sauce, salt, black pepper powder and mix well. Cook on medium heat for 5-6 minutes.
4. Add the egg mixture, cover and cook on medium heat for 3-4 minutes. Sprinkle spring onion greens on top.
5. For rice, heat 1 tsp sesame oil in a nonstick wok. Break egg, include salt, black pepper powder and scramble for 30 seconds. Transfer in a plate and set aside.
6. Heat remaining sesame oil in the same wok, add garlic, ginger, spring onion bulbs and sauté for a minute.
7. Include red capsicum and sauté for 30 seconds.
8. Add cooked rice, black pepper powder, salt and blend well. Prepare for 2-3 minutes or till the rice is heated thoroughly.
9. Include scrambled eggs, spring onion greens, vinegar and blend well.
10. Transfer the prepared rice in a serving bowl, position the ready omelette on top, garnish with nori sheets and serve hot.

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