Rice and Noodles Recipes - Rice with Three Toppings

Ingredients

• 400 g (2 cups) uncooked short-grain rice

• 500 ml (2 cups) water 2 tablespoons sugar

• 2 tablespoons soy sauce 2 tablespoons sake

• 1 tablespoon fresh ginger juice

• 250 g (1/2lb) minced chicken

• 2 cups fresh or frozen peas

• 8 large eggs, beaten

• 1/2 teaspoon salt Pickled ginger, for garnish

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Method:

1. Cook rice following the steps for plain rice (see above), but keep rice warm in covered saucepan until needed.

2. Combine 1 tablespoon of the sugar, 1 tablespoon of the soy sauce, 1 tablespoon of the sake, and the ginger juice in a saucepan. Bring to a boil and add the chicken, stirring with a wooden spoon to break up the clumps. Cook about 3 minutes. Remove from heat and set aside.   

3. Cook peas in boiling water until tender, about 4 minutes. Drain and set aside. 

4. Place eggs, salt and remaining sake, soy sauce, and sugar in a saucepan. Cook over low heat, stirring constantly, until eggs are set but still moist, about 4 minutes. Remove from heat.

5. Divide rice among four individual bowls and place equal amounts of the three toppings over the rice in distinct sections. Garnish with pickled ginger and serve immediately.