Ingredients

• 1 tablespoon vegetable oil
• 1/2 onion, diced into 1 cm
• 200 g chicken breasts, diced into 1 cm
• 1 pinch salt
• 1 slice bacon, diced into 1 cm
• 8 sliced mushrooms
• 720 g cooked rice
• 1 tablespoon butter
• 1/2 cup tomato puree
• 2 tablespoons tomato ketchup
• 3 tablespoons sake
• 1 pinch salt and pepper
• 4 teaspoons butter
• 4 teaspoons vegetable oil
• 8 eggs
• 1/2 cup tomato ketchup
• 2 teaspoons Worcestershire sauce
• 4 tablespoons sake

Instructions

1. Heat the oil in a frying pan.

2. Add the onion and stir until it is clear and soft.

3. When it's cooked put onion aside,add more oil if needed, add chicken, salt and cook.

4. When the chicken is cooked, add bacon, mushroom and stir When bacon and mushroom are just cooked, add flavouring mixture.

5. Simmer on low-medium heat for 5-6 minutes.

6. Add cooked rice, butter and stir occasionally while cooking eggs, when the rice is heated through, turn off heat.

7. In a second pan add 1/4 of the butter and oil, break in two eggs, beat.

8. When half cooked through, but still raw on top, add 1/4 of the rice mix to one side of the second pan on top of the half cooked eggs.

9. Fold the other side of the eggs over the top of the rice mix.

10. Remove to individual serving dish.

11. Repeat steps 7 to 10 three more times.

12. Mix heated sauce ingredients and pour 1/4 of sauce over each serving.