Teriyaki Chicken and Egg Rice

Cut the chicken breast fillets horizontally and pound them flat between the cut freezer bags with the meat tenderizer. Or just cut the meat into thin slices. Mix the ingredients for the marinade and place in a freezer bag with the meat. Close the bag tightly and mix everything until the whole meat is covered with marinade. Marinate in the refrigerator for about 2 hours.

Preheat the oven to 200 degrees (or convection 175 degrees). Spread the meat including the marinade in an ovenproof dish and bake on the middle rack in the preheated oven for about 20 minutes.

Cook the rice according to the instructions on the packet (I added some instant chicken stock to the cooking water). Briefly toast the sesame seeds in a pan without fat, then set aside. Whisk the eggs and season with salt and pepper. Cut the spring onions into fine rings and stir into the eggs except for a few rings. Put the egg mixture in a pan over medium heat and use it to make scrambled eggs.

Drain the rice. Add the scrambled eggs to the rice and stir everything well. Take the meat out of the oven and serve with the rice. Sprinkle with the sesame seeds and the remaining spring onions.

Alternatively, you can prepare the rice in half a liter of salted water and when the rice has soaked up the water, stir in the eggs and let them set briefly.