Dressed omelet rice ｜ Party Kitchen ――Recipe transcription of party kitchen

Slice the onions and mushrooms.
Put butter in a frying pan, heat and fry until tender.
Add the cake flour and let it blend into the whole.
Add (A) and simmer for about 3 minutes.

Cut chicken into bite-sized pieces and chop onions.
Put oil (outside the amount) in a frying pan, heat, fry chicken, add onions and fry well.
Season with ketchup, salt and pepper.
Add warm rice and stir fry while blending well.

Put the eggs in a bowl, melt them well, add the cream and mix.

Heat the oil (outside the amount) in a frying pan, heat the frying pan over high heat, place it on a wet cloth and lower the temperature slightly.
Reduce the heat to low, add butter, and add half the amount of egg juice.
Bring the chopsticks to the top and bottom of the frying pan in a half-ripened state, leave a space of about 2 cm between the chopsticks and close the chopsticks. Twist the shape like.

Serve chicken rice in a dome shape.
Slide the egg over the chicken rice.
Sprinkle with demiglace sauce and sprinkle with parsley and fresh cream to finish.