Dice chicken breast into 0.5cm cubes and marinate with rice wine, salt, and pepper for at least 10 minutes.

Dice zucchini, carrot, and onion into 0.3cm cubes. Slice garlic thinly.

Slice mushrooms and onion for the sauce preparation.

Heat vegetable oil in a pan over medium heat and sauté garlic until fragrant.

Add marinated chicken breast and cook until golden brown on the outside, about 2–3 minutes.

Increase heat to high and add diced zucchini, carrot, and onion. Stir-fry until onion becomes translucent.

Add ketchup and oyster sauce to the vegetables and stir-fry for 30 seconds.

Add 2 cups of cooked rice and mix well with the vegetables. Stir-fry for 1 minute.

Set the fried rice aside and prepare the egg wrap. Beat 3 eggs lightly.

Heat a pan over medium-low heat, reduce to low, and lightly grease with vegetable oil. Pour beaten eggs and spread evenly.

Once the egg starts to set, place half of the fried rice in the center and fold the egg over. Transfer to a plate.

In the same pan, sauté onion for 1 minute over medium heat.

Add mushrooms and sauté for another minute.

Add sauce ingredients (oyster sauce, ketchup, corn syrup, tonkatsu sauce, and water) and simmer for 4–5 minutes.