* This was not on my menu plan, but I had leftover rice in my fridge. So I improvised.
Total Time: 30 mins.
2 Cups Cooked White/Brown Rice (If using leftover rice, heat it up in microwave for approx. 2 mins.)
1 Boneless, skinless Chicken Breast Halve
4 Tbs. Tomato Ketchup
1/2 Onion, minced
1 Cup of Frozen Vegetables (Corn, Carrots, etc.)
Salt & Black Pepper
1 Tbs. Olive Oil (or Canola oil)
1 med. Clove of Garlic, peeled and minced (Optional)
~Sauce~ * You can just use plain Ketchup as sauce and not make this sauce.
1 Tbs. White Wine
4 Tbs. Ketchup
2 Tbs. Japanese Worcestershire Sauce (or demi graze sauce)
Sal & Black Pepper
3 Eggs, beaten
1 tsp. Mayonnaise
1 tbs. Olive Oil (or Canola Oil)
1. Heat the oil in a medium skillet over medium heat. Cook garlic until fragrant (If you are using garlic). Add the chicken and cook until opaque throughout. Add the rice and toss until heated through. Add the ketchup and toss about 1 mins. Season with salt and pepper. Divide the rice mixture into the half and mound it on plates.
2. In the same skillet (do not wash), heat the white wine. Scrape and what's left on the skillet. Bring to a boil. Add the ketchup and Worcestershire Sauce. Remove from the heat. Season with salt and pepper.
3. In a small bowl, mix the egg with the mayonnaise. Heat a small skillet (or non-stick pan) over a low-medium heat and coat with a little oil. Add 1/2 of the egg and rapidly swirl it around. Cook on low heat for about a minute, until the egg is set. Using a spatula, transfer the egg over the rice mound on the plate. Repeat with the remaining egg. Serve with the sauce (or tomato ketchup.