Thai-Style Rice with Chicken Hearts

1. Put the rice into a pot with water and cook at a ratio of 1:2. Do not add salt, as we will use soy sauce later. When done, cover with a lid and let it sit for a few minutes.

2. Rinse the chicken hearts, remove the fat, and slice into rings. Cut the carrot into thin sticks and finely chop the garlic.

3. Pour a little olive oil into a frying pan, add the carrot and garlic. Sauté over medium heat until golden. Then add the sliced hearts and fry, stirring occasionally, for another 15 minutes.

4. Crack the eggs into a bowl, add a pinch of salt, and whisk with a fork. In a second frying pan, grease with vegetable oil and pour in the beaten eggs. Stir constantly and cook until done.

5. Add the cooked rice and soy sauce to the chicken hearts and mix. Then add the eggs, finely chopped ginger, and sesame seeds. Mix everything again. Turn off the heat and let the dish sit covered for about 10 minutes. Serve hot, and top each portion with unagi sauce.