Rice with egg and shiitake mushrooms

Ingredients for 4 servings:

• 250 g rice
• salt and pepper
• 300 g chicken breast fillet(s) without skin and bones
• 150 g mushrooms (shiitake), fresh, alternatively 50 g dried and 100 g mushrooms
• 4 spring onions
• 250 ml chicken broth, strong
• 4 tbsp soy sauce, light or Japanese soy sauce
• 2 tbsp sake, alternatively sherry
• 6 eggs
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil the rice in lightly salted water, cover, and keep warm. Wash the chicken breast, dry it, and slice it thinly. Clean the shiitake mushrooms, rub them with a damp cloth, remove the tough stems, and slice the mushrooms. Clean and wash the spring onions, and slice them diagonally. Fry the chicken breast slices in a little oil in a preheated wok until golden brown, season lightly with pepper. Add the mushrooms to the meat and fry, then pour in the broth. Add the spring onions and season with sake and soy sauce to taste. Lightly beat the eggs in a bowl. Pour into the boiling broth and stir over low heat for about 2 minutes until set. Divide the rice among 4 bowls and ladle each over a little broth with the meat, mushrooms, and egg.