Rice with Three Toppings

Japan
Michael & Kim Essenburg

Chicken Topping:
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon sake (rice wine) or dry white wine
1 teaspoon ginger juice (grate fresh ginger then squeeze to get juice)
10 ounces ground chicken

Fry all ingredients except chicken until it starts to smell sweet and thickens a little bit.  Add chicken and cook 3-4 minutes stirring occasionally.

Egg Topping:
1 tablespoon sugar
1 teaspoon soy sauce
1/3 teaspoon salt
1 tablespoon sake (rice wine) or dry white wine
6 eggs

Mix all ingredients, then fry like scrambled eggs.

Green Pea Topping:
2 cups peas (fresh or frozen)
Water to cover peas
Salt to taste

Cook, then cool under running water.

Make:  3 cups cooked rice.  Fill large rice bowls (or plates) halfway up with hot rice.  Divide the surface of the rice into 3 triangles and fill space between triangles with ground chicken, egg, and green peas, completely covering the surface.  Serve immediately.

Serves 4-6.

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