Mushroom Rice Omelette

Mushroom Rice Omelette

　　4 bowls of cooked rice, 6 eggs, about 13 taels of maitake mushrooms, 6 tablespoons of chopped green onions

about 1 jin of ground chicken, 2 teaspoons of salt, 8 tablespoons of dark soy sauce, an appropriate amount of ketchup

Preparation:

1. Lightly marinate the ground chicken with a little salt and pepper, set aside.

2. Remove the stems from the maitake mushrooms, wash them, blanch in boiling water, then drain.

3. Beat the eggs and add a little salt and pepper, then fry into an omelette and set aside.

4. Heat a flat-bottomed pan, add 2 tablespoons of cooking oil, stir-fry the chicken and rice until cooked, then mix in the seasonings.

5. Add the maitake mushrooms and chopped green onions to the rice and mix well, then place the fried rice on the omelette, wrap it up, and squeeze ketchup on top to finish.