This is an easy oyakodon (chicken and egg over rice) prepared in a skillet. You can make a big batch for your family. The egg is creamy and yummy!
I used to use a special saucepan for this dish, but the pan is difficult to clean. Using a skillet is so much easier.
Pour in the eggs in 2 batches, which will result in creamy and soft-cooked eggs. Use a non-stick skillet to avoid the food from sticking to the bottom. You can use pork or whatever fatty cuts of meat instead of chicken.
Enjoy Japanese food around the world.