Rice Topped with Ground Chicken, Eggs and Green Peas

(I will put image on the next time I make this........If I remember)

Ingredients:

3 cups short-grained rice (or sushi rice or for some of you "sticky" rice)

Cook rice in 3 1/2 cups water.

10 ounces (300 g) ground chicken

To season Meat:

1 T. sugar

1 T. soy sauce

1 T. sake (rice wine) or dry white wine

1 tsp. ginger juice (peel and grate fresh ginger, then squeeze)

4 eggs

To season eggs:

1 T. sugar

1 tsp. soy sauce

1/3 tsp. salt

1 T. sake (rice wine) or dry white wine

2 cups green peas, fresh or frozen

Optional:

1 T. pickled ginger cut into fine strips as optional condiment

Instructions:

1. Cook rice.

2. Bring seasonings for meat to a boil, add meat and cook 3 to 4 minutes until well-done, but still slightly moist, breaking up meat with chopsticks or fork.

3. In a small shallow saucepan, mix eggs well with chopsticks or whisk, but do not beat. Add seasonings for eggs and mix well. Cook over very low heat, stirring constantly from the beginning with 4 chopsticks or fork to break up lumps as they form. Cook until almost done but still moist, then remove from heat immediately. Scrape from pot using a rubber spatula.

4. Put green peas into boiling water containing 1/2 tsp. salt and cook until done. Drain and cool quickly.

5. Fill large rice bowls halfway up with hot rice. Divide surface of the rice into 3 triangles and fill triangles with ground chicken, egg, and green peas, completely covering the surface. Put several fine strips of ginger in the center.