Steps

1. Push in the core of the bell pepper and remove it. Dice the bell pepper. 【Here's the trick!】 The seeds are edible, so you don't need to be overly meticulous about removing them.
   🕒 00:37
2. Dice the paprika in the same way. 【Here's the trick!】 Adding something red makes the colors pop. You can substitute with red bell pepper or carrots. If color isn't important, you can use only bell peppers.
   🕒 01:09
3. Finely chop 1/4 onion. 【Here's the trick!】 Cut all vegetables to the same size.
   🕒 01:24
4. Finely chop the parsley for topping.
   🕒 02:29
5. Cut the 150g chicken breast in the same way as the vegetables. 【Here's the trick!】 You can remove the skin if you prefer.
   🕒 02:47
6. Crack 2 eggs into a bowl, add a pinch of salt, and mix roughly. 【Here's the trick!】 Leaving unevenness between the yolk and white creates a textural contrast, resulting in fluffy eggs.
   🕒 03:32
7. Heat oil in a frying pan and stir-fry the chicken breast.
   🕒 04:19
8. When the chicken is about 50% cooked, add the chopped bell pepper, paprika, and onion, and stir-fry. Season with a pinch of salt and pepper.
   🕒 04:29
9. Lightly stir-fry, then add 2 tbsp sake and reduce while evaporating the alcohol. 【Here's the trick!】 Reduce the liquid while imagining the savory flavors of the meat and vegetables dissolving into the liquid.
   🕒 04:54
10. Once the liquid has reduced, add 350g rice and mix well to coat everything. 【Here's the trick!】 Mix with the image of the rice absorbing the flavorful juices.
    🕒 05:19
11. Add [A] 1 tbsp fish sauce, [A] 1 tsp soy sauce, [A] 1/2 tsp sugar, and [A] 1/3 tsp paprika powder, and stir quickly to ensure even flavor distribution.
    🕒 05:43
12. Transfer the finished rice to a plate and shape it into a mound so that the egg can be easily placed on top later.
    🕒 06:35
13. Heat a little more oil in a frying pan and pour in the egg mixture over medium-low heat.
    🕒 06:57
14. Quickly stir the egg mixture, then immediately turn off the heat. Spread the egg across the entire pan and let residual heat cook it to the perfect consistency.
    🕒 07:06
15. Slide the egg onto the rice.
    🕒 07:19
16. Drizzle with mayonnaise and generously sprinkle shichimi togarashi so it spills over the edge of the plate.
    🕒 07:29
17. Top with the chopped parsley and it's done.
    🕒 07:41