1 egg
1 onion, chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon chicken bouillon granules
3 tablespoons vegetable oil
In a saucepan, combine egg, onion and soy sauce. Simmer over medium heat for about 30 minutes, stirring occasionally.
Dredge in rice vinegar and chicken bouillon, mixing well. Pour over egg mixture and cook for about 20 minutes.
Place rice into a serving bowl. Cover and refrigerate overnight.
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