Step 1 Cut onion and bacon into small pieces, and cut chicken breast into about 1 cm. Add salad oil to the pot, then add some salt to the chicken breast and stir fry over medium heat.
Step 2: Then add onion and bacon, stir-fry for two minutes, add white rice and stir-fry, and finally pour in tomato sauce. After all the ingredients are evenly mixed and fried, pour them into the prepared omuraisu bowl or plate and make them into hills for later use.
Step 3: Put the small pot containing the egg butter into the boiling water that has been boiled and continues to be heated in the big pot, heat it in the water, and stir the eggs and cream evenly. Concentrate the eggs in the corner of the pot and cook for about 2 minutes. When the eggs inside are half-cooked, turn the egg skin over, and cover the rice with wrist force when the eggs are slightly cooked outside.
Step 4: Turn the egg skin over and cover the rice with wrist force.
Finally, gently cut the egg from the middle with a knife.
Step 6 At this time, the soft semi-cooked egg liquid in the egg will instantly cover the rice, and then pour the sauce, and the delicious Japanese egg-wrapped rice will be completed.