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1
Put the rice in a medium saucepan and rinse under cold running water, rubbing the rice with your fingers until the water runs clear.
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2
Transfer the rice to a colander and let drain for 30 minutes.
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3
In the saucepan, cover the rice with the water, then cover the saucepan and bring the rice to a simmer over high heat.
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4
Reduce the heat to low and cook for 15 minutes.
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5
Remove the rice from the heat and let it steam for 5 minutes, until tender.
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6
Stir the rice gently with a fork to separate the grains, then cover the saucepan and keep the rice warm until serving.
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7
Meanwhile, in a medium bowl, combine 3 tablespoons of the soy sauce with 1 tablespoon of the mirin, 1 tablespoon of the sake and the ginger.
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8
Add the chicken to the bowl, stir to coat and let marinate for 15 minutes.
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9
In a large nonstick skillet, heat the vegetable oil.
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10
Coat the chicken slices lightly with the flour and add to the skillet in a single layer.
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11
Stir-fry the chicken over moderately high heat until golden brown, about 4 minutes.
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12
Transfer the chicken to a plate and keep warm.
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13
Wipe out the skillet.
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14
Add the chicken broth, the remaining 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sake and the rice vinegar to the skillet.
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15
Bring the sauce to a simmer over moderately low heat and cook for 5 minutes.
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16
Add the onion slices and simmer over moderate heat, stirring occasionally, until softened, about 5 minutes.
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17
Add the bell pepper and cook until softened, about 3 minutes.
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18
Spread the onion and bell pepper slices out in an even layer in the skillet and pour the beaten eggs on top of the vegetables.
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19
Spread the cooked chicken over the egg mixture and then top it with half of the scallions.
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20
Cook over moderately low heat until the eggs are almost set, 6 to 8 minutes.
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21
Spoon the rice into serving bowls and top with the fried chicken and eggs.
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22
Garnish the chicken with the remaining scallion slices and the nori strips and serve immediately.
