Chicken breast100g

Two eggs

1 tomato

Rice 1 bowl

Carrots 1/2

Appropriate amount of sweet corn kernels

Proper amount of peas

Garlic 2 cloves

4 tablespoons ketchup

Black pepper 1/2 tablespoons

Two spoonfuls of milk

Proper amount of butter

Proper amount of salt

How to cook tomato and egg rice?

Wash tomatoes, blanch them in boiling water for a few seconds, peel them, and grind them into mud with a vegetable grinder or a cooking machine.

Heat tomato sauce in a small pot, add tomato sauce and stir well to make tomato sauce.

Dice garlic, carrots and chicken breast.

Melt the butter in a pan, add the chicken and stir fry. When the chicken changes color, add sweet corn, peas and diced carrots and stir fry. Add rice and half tomato sauce and stir fry. Add salt, black pepper and garlic to taste.

Beat the eggs well and mix well with a little milk.

Melt a little butter in another frying pan, slowly pour in the egg mixture and spread it out, leaving the fire slightly in the shape of an egg roll, quickly spread fried rice, and wrap the egg roll on both sides in the middle.

Put the frying pan back on the stove and heat it on low heat. When the omelet is completely solidified, turn the wrapped omelet upside down on the plate and pour the ketchup on it.