Steps

1. Remove the skin from the chicken thigh and cut into 1cm cubes. Remove any large tendons or cartilage.
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2. Sprinkle salt and pepper on the cut chicken thigh and mix well.
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3. Finely chop the onion.
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4. Cut the mushrooms in half and slice into 2-3mm thick pieces.
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5. Beat the eggs thoroughly.
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6. Add 1 tsp olive oil and 10g butter to a frying pan and heat over medium-low heat.
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7. Add the chicken thigh to the heated frying pan and stir-fry until the surface turns white, being careful not to burn it.
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8. Add the onion and stir-fry until softened.
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9. Add the mushrooms and stir-fry, being careful not to burn them. [This is the trick!] The moisture that comes out of the mushrooms will be the source of the chicken rice's umami.
   🕒 02:03
10. When the moisture from the mushrooms has evaporated, add 2 tbsp ketchup and heat thoroughly before adding the rice, mixing well. [This is the trick!] Heating the ketchup adds a mellow flavor to the chicken rice.
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11. Add 10g butter for richness.
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12. Add 300g of warm rice and mix it in, rather than stir-frying, to coat the rice with the sauce.
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13. Season with salt to taste.
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14. Transfer the finished chicken rice to a bowl, cover with plastic wrap, and keep warm.
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15. Soak a kitchen paper or similar with 1 tsp olive oil and thoroughly coat the sides of the frying pan.
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16. Pour the beaten eggs (M size, 4 eggs) into the frying pan all at once, gently, and swirl the pan to spread it on the sides.
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17. When the egg is lightly set and half-cooked, turn off the heat.
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18. Place the chicken rice slightly behind the center of the frying pan and push the tip of the egg towards the back of the pan.
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19. Change the orientation of the frying pan, bring the top part of the egg over the chicken rice, and flip it over so that it attaches without pressing down on the bottom egg.
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20. If the shape is not good, cover with plastic wrap and shape it.
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21. Serve with salad as desired, and garnish with ketchup (amount not specified) to complete.
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