Steps

1. Cut 80g chicken thigh for omelet rice into bite-sized pieces and season with salt and pepper to taste.
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2. Finely chop 60g onion for omelet rice.
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3. Heat 10g butter in a frying pan, then sauté the chicken thigh and onion.
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4. Add 1/2 pack of Bistro Do® Garlic Tomato Stew with Chicken and black pepper to taste, and simmer until the moisture evaporates.
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5. Add 200g cooked rice and stir-fry everything together.
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6. Crack 2 eggs into a separate bowl, add salt and pepper to taste, 1 tbsp water, and mix.
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7. Heat 2 tsp oil in a frying pan, pour in the egg mixture, and cook until half-set.
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8. Plate the stir-fried rice, top with the half-set egg to form an omelet rice. Drizzle with ketchup to taste, if desired.
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9. Slice 60g onion thinly for the pasta.
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10. Begin boiling 100g of 1.6mm pasta in water with salt to taste, according to package instructions.
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11. Heat 1 tbsp olive oil in a frying pan, then sauté 1/2 can drained tuna and the thinly sliced onion.
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12. Add 1/2 pack of Bistro Do® Garlic Tomato Stew with Chicken and black pepper to taste, and stir-fry together.
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13. Add the boiled pasta to the frying pan and mix well with the ingredients.
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14. Finish by drizzling with 1/2 tbsp olive oil and scattering dried parsley to taste to complete the Anchovy Tomato Pasta.
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