1. First, marinate the chicken breast. First, wash the chicken breast and cut it into small pieces. Add one spoonful of cooking wine, two spoonfuls of soy sauce and four spoonfuls of New Orleans marinated seasoning, stir and mix evenly, and let stand for marinating for 30 minutes. Marinate the chicken first. The marinated chicken breast will be tender when cooked again.

2. Beat two eggs into a bowl and beat them into a uniform egg liquid, then put in a bowl of leftover rice and thoroughly mix the rice grains with the egg liquid. Every grain of rice is wrapped in egg liquid. It is a classic fried rice practice to wrap rice with egg liquid before fried rice. Cooks often do this, and Dou's mother has tried it at home. Indeed, fried rice tastes better, like golden fried rice.

3. Pour an appropriate amount of cooking oil into the pot, heat it with high fire, stir-fry the marinated diced chicken until the diced chicken changes color, then put the cola into the pot and cook for a while to make the soup tasty. When the soup is almost dry, add the rice wrapped in egg liquid, stir fry, add a little salt to taste and sprinkle with chopped green onion.