Ingredients
2 green cups rice
250g ground chicken
10 saya ingen peas
1 red paprika pepper (big)
1 clove garlic
1/2 red togorashi pepper
1 osaji oyster sauce
1 osaji nanpula
1 kosaji sugar
10 basil leaves (washed and dried)
4 eggs
oil
Steps
Cook rice.
Prepare peas. Cut into 2cm pieces.
Cut paprika into half. Take out top and inside parts. Cut into 2cm pieces.
Cut garlic into small pieces.
Cut off top of togorashi pepper. Shake it to empty out seeds. Cut into small pieces.
Put 1/2 osaji oil into pan. Add chicken, but don’t touch it. Once it has cooked a little, stir it loose while leaving some chunks.
When the color of the meat changes, add peas, paprika, togorashi, oyster sauce, nanpula, and sugar. Cook for 2 minutes.
Add basil, teaching each leaf into 3 pieces. Cook a little more.
Cook 3 sunnyside eggs. The yoke can be a little runny.
Take rice cooking bowl out, put on cutting board. Add cooked ingredients. Mix well. Serve for 4 servings. PUt sunnyside egg on each plate.
Garnish with remaining basil leaves.
Serve With
Fruit
Tamagawa Salad 