-
4 chicken breasts cut in bite-size pieces
(or use pork chops) - Small amount of oil to cover bottom of pan
- 1 small onion chopped in tiny pcs
- 1 cup ketsup to taste (rice will be pink)
- 2 tbsp sugar to taste
- 4 eggs
- 2 cucumbers cut in long strips
- Cook rice ahead in 2 quart pot (yields 8 cups).
- Note: See cooking white rice in the yellow frame of the Bulgogi recipe.
- Cut up chicken in bite-size pcs.
- Peel cucumber and slice in long oval strips.
- Saute onion in small amount of oil
- Add chicken and brown on low-medium heat.
- Add cooked rice a little at a time to mix.
- Add ketsup, salt and sugar, gently mix, set aside in serving dish.
- In clean fry pan, butter bottom of pan and make omelette.
- Lightly brown egg on both sides.
- Cut egg in long strips for garnish on top of cowpot.
- Garnish also with long cucumber strips along the sides and serve.
- When refrigerating leftovers, separate cucumbers as they become soggy.