-Chicken breast ... 1

Salt and pepper ... moderate

Salad oil (a) ... a tablespoon.

-Butter (a) ... a tablespoon

Onion ... 1

Carrots ... 1

Butter ... 3 tablespoons

-Dinner ... four cups.

-Tomato juice (chicken rice) ... 3 tablespoons

Eggs ... 10

Salad oil (b)... 1 tablespoon.

-Butter (b)... 1 tablespoon

-Tomato juice (side dish) ... moderate.

working methods

1. Stir a tablespoon of butter with rice, cut the chicken into cubes of 1.5cm, and add salt and pepper.

2. Heat (a), add chicken, onion and carrot and stir-fry until fragrant.

3. Stir-fry (1) the buttered rice, add 3 tablespoons tomato juice and season with salt and pepper.

4. Beat 2-3 eggs with salt and pepper until foaming (1 person).

5. Heat (b), pour (4), cook until the egg is half cooked, add 1/4 of (3), and roll up the egg skin.

6. Serve the rice with eggs and tomato juice together.