3 c. rice
2 boneless skinless chicken breasts
1 onion
4 eggs
12 trefoil stalks
1/2 c. frozen green peas

SAUCE:

1 1/2 c. water
4 tbsp. soy sauce
4 tbsp. sake
3 tsp. sugar

1. Cook rice in 3 cups water.

2. Cut chicken into 1 inch cubes. Slice onions. Cut trefoil into 2 inch pieces.

3. Place sauce ingredients in pan with chicken, onion and green peas; cover with lid and cook until chicken is done. Turn off heat.

4. Beat eggs and pour over chicken and vegetables, top with trefoil. Cover with lid until egg sets. Put rice in bowls and top with chicken and egg mixture.