| Egg Pocket Rice |
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Ingredients
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| 1/2 pc of chicken leg | 1/4 pc of diced onion | | 4 pcs of diced mushroom | 4 pcs of egg | | 2 bowls of cooked rice | 1 tsp of corn starch | | 1 tbsp of water | |
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Seasoning
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| 100g ketchup | 1 tbsp of white wine | | 1 tsp of salt | |
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Marinade
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Cooking Method
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| 1. | Remove the skin and bone of chicken leg. Rinse and cut into pieces. Heat 1/2 tbsp olive oil sauté Chicken meat; add in salt, pepper, mushrooms and onion to fry. Add in seasonings and rice, stir well. | 2. | Beat eggs and add in corn starch and water. Heat pan with oil and pour in egg mixture, cooked until half done, turn off heat. | | 3. | Place fried rice on top of egg. Fold to make it tight, turn on fire and cook until egg is cooked. Place on plate and serve with ketchup. |
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