Ankake Fried Rice

• 700 grams Plain cooked rice
• 50 grams Chicken meat
• 1/4 Carrot
• 1/4 Onion
• 1/4 bunch Shimeji mushrooms
• 1 tbsp Chinese soup stock
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 dash Salt and pepper
• 400 grams Water
• 1 Egg
• 2 tsp Chinese soup stock
• 2 tsp Mirin
• 1 tsp Sugar
• 1 dash Sesame oil
• 1 tbsp Katakuriko slurry

1. Wash the rice and add an usual amount of water.
2. Mince the chicken, carrot, and onion.
3. Shred the shimeji mushrooms.
4. Add all of the ingredients plus the ingredients to the rice cooker, and cook.
5. If you have a quick-cook option, go ahead and use it.
6. Bring the water and the thick sauce ingredients to a boil, then add the beaten egg.
7. Mix it quickly so that it doesn't set.
8. Create the creaminess using water-dissolved katakuriko.
9. Add the sesame oil just before stopping the heat, and you've made your thick sauce!
10. Create a small mound of rice on a plate, pour in the thick sauce around it and it's complete!
11. Serve with nori and white sesame if you like.

rice, chicken meat, carrot, onion, mushrooms, chinese soup stock, soy sauce, sake, salt, water, egg, chinese soup stock, mirin, sugar, sesame oil, slurry

Taken from cookpad.com/us/recipes/159124-ankake-fried-rice (may not work)