First: why not a classic? The fact that cook rice in Japan, without adding salt, fat and other ingredients, preferring to pour his taste seasonings then during the meal. Usually at the table it's served with spicy-salty or spicy-sweet seasoning. During the same cooking the rice is stirred and wait until it boils away all the water. The finished rice should be on the look dry - it should not be liquid or mushy, and drain with a spoon if you scoop it out of the pot. Rice grain should be soft and freely separated from each other, but do not fall apart or crumble. In this recipe rice is not only a side dish but a full meal. Second: for cooking rice in Japanese is not suitable any sort. This rice when cooking has a weak adhesion and sleeplees in clumps, which is convenient to take chopsticks ("Hashi"). I take round grain rice, good rice "Arborio". In the third place. I measure out the rice not cups and cups type cups (as pictured). 4 cups of rice takes 5 cups of water. The glasses are, respectively, 1:1,25.

Now finally start cooking. Rice well washed at least three times until the water becomes more or less transparent. Fill with water in the ratio of 4:5 (as already mentioned). And without closing the lid, put on a big fire. Only when the rice comes to a boil, close with a tight lid and reduce the heat to low. Rovnoe after 15 minutes turn off the heat but do not open the lid for another 10 minutes. All the rice is cooked.

At this time, while the clock ticks and cooked the rice, cut onion and fry in melted butter.

When the onions are slightly browned, add eggs.

Armed with a fork and whisk the eggs with the onions, with small fried pieces.

During this time, the rice perfect, and we pour it on the frying pan with our eggs. On top add the soy sauce. Here orientirueshsya only on your own taste. And once again all mix well.

All. Bon appetit. R/S: Very tasty, if you add the fried pieces of salmon. Help yourself.