Directions

1. In a small bowl, briskly mix eggs with a pinch of salt.
2. In a large skillet, over medium to high heat, heat 1 tablespoon of vegetable oil.
3. Cook eggs, without stirring until they are almost firm, approximately 1 minute.
4. Flip the pancake using a spatula and cook until almost set on the flipped side.
5. Remove from skillet and cut into strips.
6. Heat remaining oil in the original skillet on high heat.
7. Throw in chicken, cook while stirring until almost done.
8. Incorporate vegetables, cook until tender.
9. Mix in ginger while stirring around 1 minute.
10. Combine cooked rice and Japanese Style Teriyaki Cooking Sauce, cook and stir until warm.
11. Add strips of egg and separate into bowls.