Steps

1. Finely chop 8 sausages diagonally in half, then into 2-3mm thick pieces.
   🕒 01:00
2. Dissolve 1 bouillon cube in 2 tbsp hot water and set aside.
   🕒 01:22
3. Lightly oil and coat a frying pan.
   🕒 01:55
4. Add and melt 15g butter.
   🕒 02:14
5. Add 1/4 onion and the chopped sausages, and stir-fry until the onion becomes transparent.
   🕒 02:22
6. Add the dissolved bouillon.
   🕒 02:48
7. Add 1 tbsp ketchup and stir-fry thoroughly to cook off the acidity. 【The trick here!】 Stir-frying the ketchup reduces its acidity and adds richness.
   🕒 03:02
8. Add 300g warm rice and stir-fry with a spatula until everything is well combined.
   🕒 03:42
9. Taste and season with pepper.
   🕒 04:14
10. Transfer the finished chicken rice to a plate or bowl and shape it.
    🕒 04:23
11. Crack 3 eggs into a bowl, add about 2 servings of coffee milk, and mix. 【The trick here!】 Using coffee milk instead of regular milk adds richness.
    🕒 04:36
12. Heat another 20cm frying pan over medium heat, lightly oil and coat it.
    🕒 05:33
13. Add 10g butter, and once it starts to melt slightly, pour in the mixed egg liquid all at once.
    🕒 06:02
14. Stir with a spatula to create scrambled eggs, cooking quickly until half-cooked. Move the pan around while stirring.
    🕒 06:33
15. Once it reaches a half-cooked state, immediately turn off the heat and place it on top of the chicken rice.
    🕒 07:05
16. Drizzle ketchup over the egg, and sprinkle with parsley as desired to finish.
    🕒 07:24