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15minutes
Heat olive oil (for chicken rice) in a frying pan.
Add the finely chopped chicken thighs to the frying pan and fry.
Add chopped onions and fry.
Add (A) and stir-fry.
Add rice and stir.
Place the chicken rice in a bowl, cover with a flat plate, and remove.
Pour water into a pot and bring to a boil.
Turn off the heat, add the beef stew roux and let it dissolve.
Heat it over the fire.
Crack the eggs into a container and beat them.
Heat olive oil (for eggs) in a frying pan.
Remove from the heat and place the pan on a damp cloth to cool.
Heat a frying pan over medium heat, pour in the eggs and stir gently.
When the area around the egg has hardened, place it on top of 1.
Multiply 2 around 3.
Top with fresh cream (not listed) on top of Step 3.
Finish by sprinkling parsley (not listed) on top of the eggs.
・Cut the chicken thighs and onions.
・When placing the egg on top of the chicken rice, it is best to slide it sideways.
・Add fresh cream (not listed) and parsley (not listed) to your liking.
- Cooling the frying pan with a damp cloth will make the eggs easier to peel.
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