4 c. cooked white rice
2 c. chicken stock
4 filets of chicken
breast or thigh meat
1/2 c. sweet peas
2 T. chopped scallions
Cook or heat rice. (Heated or microwaved leftovers are fine.)
Thinly slice 4 breast filets of chicken.
Beat 8 eggs with 2 T. Chef Myron’s Yakitori Sauce.
In a large pan or wok, simmer chicken stock with 3 T. Chef Myron’s Yakitori.
Add chicken; simmer for about 5 minutes.
Add scallions and peas. Simmer 30 sec.
Pour egg in a thin steam while stirring.
Place hot rice into 4 large bowls.
As soon as eggs are set, ladle over rice and serve.