Steps

1. Whisk the egg and add a pinch of salt.
   🕒 00:50
2. Heat a little vegetable oil in a frying pan, pour in the whisked egg, and spread thinly. Once the edges start to set, turn off the heat, cover with a lid, and steam. [The Key!] Spread thinly to cook quickly and steam to save time.
   🕒 00:56
3. While steaming, coarsely chop the onion.
   🕒 02:05
4. Cut the chicken thigh into thin strips.
   🕒 02:28
5. Once the egg is cooked, gently slide it onto the lid of the bento box and set aside. [The Key!] Using the bento lid helps you neatly place the egg according to the lid's size.
   🕒 03:29
6. Lightly wipe the frying pan and melt 10g of butter.
   🕒 04:07
7. Add the onion and chicken and stir-fry.
   🕒 04:33
8. Tear the mushrooms by hand and add them to the pan, stir-frying quickly. [The Key!] Using ingredients that cook easily is recommended.
   🕒 04:55
9. Add 1/2 tbsp of soy sauce and stir-fry.
   🕒 05:42
10. Once the chicken changes color, add 2 tbsp~ of ketchup and simmer. [The Key!] Since it's for a bento, evaporate the moisture well and flavor the ingredients thoroughly beforehand.
    🕒 05:53
11. Add 200g of cooked rice and stir-fry while pressing down. [The Key!] Pressing down while stir-frying mixes well and prevents rice from scattering.
    🕒 06:41
12. For the finishing touch, add ketchup to taste and a small amount of soy sauce and stir-fry. [The Key!] Soy sauce adds a crispness to the flavor, improving color, shine, and aroma.
    🕒 07:30
13. Shape the rice into a mound in the bento box. [The Key!] Mounding the rice creates a 3D effect and makes the egg stand out.
    🕒 08:16
14. Place the prepared egg on top of the mounded rice.
    🕒 08:49
15. In a separate small container, place ketchup for garnish to taste. Wrap it with plastic wrap and arrange it in the bento box along with parsley to taste.
    🕒 09:11