1. Beat the eggs with milk and a little salt and set aside;
2. Dice the chicken and add tomato sauce and set aside;
3. Peas and corn kernels Cook, drain and set aside; dice onions, diced green onions, and diced mushrooms and set aside;
4. Add oil to a hot pan and stir-fry onions and chopped green onions over low heat until fragrant.
5. Add diced chicken, turn to medium heat, and stir-fry until the chicken changes color;
6. Add peas, corn kernels and diced mushrooms, stir-fry for a while; < /p>
7. Add rice and tomato sauce, continue to stir-fry for 2 or 3 minutes;
8. Finally add salt and sugar to taste, stir-fry evenly, and set aside;
< p>9. Heat a pan and apply a thin layer of cooking oil;10. Pour in an appropriate amount of egg liquid, spread over low heat into a round cake without turning it over, and wait until the egg liquid solidifies on the surface. Yes;
11. Move the egg pancake to a plate and spread an appropriate amount of fried rice in the middle;
12. Roll up from both sides to the middle;
13. Flip Noodles;
14. Pour appropriate amount of tomato sauce and serve.