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Part 1: Cut up all the vegetables.
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Cut the leek into 6 cm long pieces, slice in half lengthwise, take out the core and finely julienne the rest.
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Put into a bowl of cold water.
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Don't throw away the core; just chop it up to use later.
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Part 2: Break the eggs into a bowl and add the milk and a little salt before mixing.
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Beat rapidly about 30 times, trying to incorporate as much air as possible.
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Lift the egg white up several times with your cooking chopsticks and cut through it while mixing.
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Part 3: Stir fry the meat until it changes color in a frying pan, and add the onion.
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When it turns transfparent add the ingredients marked .
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Stir fry well for 1 minute, then add the soy sauce and stir fry over high heat for 1-2 minutes, taking care not to let it burn.
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Part 4: When the liquid has reduced and there's not much soy sauce left in the pan, add the water and the chopped core of the leek.
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Then, simmer for about 7 to 8 minutes over medium heat.
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Take out 1/2 of the liquid in the pan and set aside.
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Turn the heat down to low, and swirl the beaten egg in slowly and gently, letting it run down your chopsticks.
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Pour most of the egg in the center of the pan.
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Simmer gently for 10 minutes.
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When the egg is set to your liking, divide into 6 portions and it's done.
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Turn the heat off while the egg is still very soft.
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Put some rice in bowls, add as much of the reserved sauce as you like, then top with the egg-meat mixture.
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Garnish with the finely julienned and drained leek, and enjoy.
