Steps

1. Finely chop 1/2 onion. 【This is the key!】 Make 3 horizontal cuts, then cut vertically.
   🕒 00:31
2. Remove the tough stems from 1 mushroom and slice thinly.
   🕒 00:50
3. Remove the skin from 50g chicken thigh and cut into approximately 1cm cubes.
   🕒 01:01
4. Heat a frying pan over medium heat, then add the removed chicken skin and render the fat.
   🕒 01:25
5. Once the fat has rendered from the chicken skin, season with a pinch of salt and a pinch of pepper.
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6. While maintaining medium heat, sauté the finely chopped onion.
   🕒 01:39
7. Once the onion becomes translucent, add the cut chicken thigh and sauté.
   🕒 01:47
8. When the red color of the chicken thigh disappears, quickly add and sauté the thinly sliced mushrooms.
   🕒 01:56
9. Once the mushrooms are cooked, add 15g butter. Once melted, add 200g rice and mix quickly. 【This is the key!】 Using rice that has been cooked a bit firmly beforehand will result in fluffy rice.
   🕒 02:22
10. Once the butter is incorporated into the rice, add a pinch of salt, a pinch of pepper, a pinch of black pepper, and 2 tbsp ketchup, and mix at high speed.
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11. Once everything is well mixed, stir-fry thoroughly to evaporate the acidity of the ketchup and complete the chicken rice.
    🕒 03:26
12. Pack the chicken rice into a rice scoop and mold it into a dome shape on a plate. 【This is the key!】 The higher you mound it, the more beautifully the egg will open.
    🕒 03:38
13. Crack 3 L-sized eggs into a bowl and mix vigorously for about 30 seconds, as if cutting, until the yolks and whites are well combined.
    🕒 04:05
14. Heat a frying pan over medium heat. Once preheated, add 1 tsp oil.
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15. Add a small amount of the egg mixture to the pan. When it sizzles, immediately pour in the remaining egg mixture.
    🕒 04:39
16. Once the egg starts to shrink overall, tilt the pan and begin to roll it from the front towards the back.
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17. Scrape around the edges to form the omurice shape.
    🕒 05:01
18. Once the shape is set, shake the pan so the seam is facing up and adjust the shape.
    🕒 05:12
19. Gently place the egg onto the dome-shaped chicken rice from a 45-degree angle.
    🕒 05:46
20. Insert a thin knife from the front of the egg and cut towards the back to open it into a draped shape.
    🕒 05:55
21. Finally, decorate with ketchup in a circular motion and place parsley on top.
    🕒 06:07