2 1/2 cups short grained rice
7 cups water
10 oz. ground chicken
4 eggs
2 cups green peas
1/2 tsp salt
1 tbsp pickled ginger (cut into fine strips)
Meat seasoning: 1 T sugar, 1 T soy sauce, 1 T sake or dry white wine, 1 tsp ginger juice
Egg seasoning: 1 T sugar, 1 tsp, soy sauce, pinch of salt, 1 T sake or white wine
1. Rinse rice 3-4 timesuntil water becomes almost clear. Soak in water in pot for 30 mins.
2. Cover pot. Bring rice to boil, reduce heat to low and simmer 15 mins. Turn off heat and leave covered for 15 mins. Mix rice with spatula with folding motion from bottom up to make fluffy. Place dish towel under lid to absorb excess moisture.
3. Bring meat seasoning to boil. Add meat and cook 4 mins until well done breaking up meat with fork.
4. Mix eggs lightly with whisk, add seasoning and mix well. Cook over very low heat stirring constantly to break up lumps. Cook until almost done and remove from heat. Scrape from pan with spatula.
5. Cook peas in boiling salted (1/2 tsp salt) water. Drain and cool quickly.
6. Place rice in bowls. Arrange above in three triangles on surface. Top with ginger strips.
