Mince the onion.
Slice the skin off. We’ll use it later.
Slice the chicken about a centimeter thick.
Get the chicken oil out of the skin by frying it.
This will make a big difference in the flavor.
Fry the chicken
Shape the rice.
You can use a rice scooper to shape it as well.
Beat the eggs.
Coat the pan with oil.
Stir the egg.
Carefully fold both sides into the center
and flip it.
Slice through the egg
and pour the sauce on top.
Sprinkle some parsley and done.