Steps

1. Crack 3 eggs and mix thoroughly without foaming. 【This is the key!】 Using L-sized eggs with more egg white results in a fluffier texture. Mix while touching the bottom of the bowl until the egg white and yolk are a uniform color.
   🕒 01:42
2. The mixed egg liquid contains air and is prone to breaking, so let it rest in the refrigerator while making the chicken rice.
   🕒 03:06
3. Add all of [B] Red wine 3 tbsp, [B] Worcestershire sauce 3 tbsp, [B] Butter 10g, [B] Black pepper a little, and [B] Sugar 1 tsp to a small pot.
   🕒 03:33
4. Simmer over low heat for about 5 minutes to evaporate the alcohol. Once it thickens, turn off the heat to complete the sauce.
   🕒 04:08
5. Cut Onion 60g and Carrot 40g into pieces that are easy to blend.
   🕒 04:59
6. Place the cut onions and carrots, and Canned chopped tomatoes 120g into a blender or food processor and blend until it becomes a paste.
   🕒 05:34
7. Put the blended tomato paste into a pot, add [A] Worcestershire sauce 1 tbsp, [A] Mustard 1 tsp (optional), [A] Sugar 1 tbsp, [A] Consommé 1/2 tsp, and [A] Salt 1/2 tsp.
   🕒 05:55
8. Simmer over medium heat for about 7 minutes, evaporating the moisture until it thickens. Stir occasionally to prevent burning. 【This is the key!】 Simmer until it becomes a thick paste and the umami of the vegetables is concentrated.
   🕒 09:08
9. Finely chop Chicken thigh 50g and Sausages 2. Finely chop Garlic 1 clove.
   🕒 07:10
10. Add Oil 2 tbsp and garlic to a frying pan and sauté over low heat to release the aroma.
    🕒 07:42
11. Add the chicken thigh and sausages and stir-fry.
    🕒 08:19
12. Add warm Cooked rice 200g, the homemade ketchup sauce you made, and Black pepper a little, and mix well.
    🕒 10:53
13. Taste and adjust seasoning with salt and pepper if necessary.
    🕒 11:24
14. Plate the finished chicken rice and shape it into a rugby ball shape.
    🕒 11:52
15. Preheat the frying pan, turn off the heat and add butter, letting it coat the pan. Return to low heat just before adding the egg mixture. 【This is the key!】 A frying pan with good heat conductivity makes it easier for beginners to create a runny egg.
    🕒 13:11
16. Pour the egg mixture, taken from the refrigerator, into the frying pan and stir vigorously with chopsticks.
    🕒 14:20
17. When the egg is half-cooked with a little liquid remaining, tilt the frying pan to gather the egg mixture towards the back, and shape it with a spatula.
    🕒 14:59
18. Use the edge of the frying pan to move the egg towards the back, and gently tap the frying pan to shape it into a rugby ball.
    🕒 15:24
19. Flip the frying pan so the egg turns over, and cook the underside for about 3 seconds.
    🕒 15:43
20. Continue to cook for about 10 seconds to firmly seal the seam.
    🕒 15:58
21. Carefully slide the cooked egg onto the chicken rice using a spatula.
    🕒 16:10
22. Pour the red wine sauce over the plated omurice.
    🕒 16:41