Steps

1. Coarsely chop 60g onion.
   🕒 05:02
2. Cut 80g chicken thigh into pieces suitable for omelet rice.
   🕒 05:16
3. In a bowl, add 2 eggs and 1 tbsp water, then season with salt and pepper to taste.
   🕒 05:35
4. Heat 200g cooked rice in the microwave.
   🕒 06:11
5. Melt 10g butter in a frying pan, then stir-fry chicken thigh (seasoned with salt and pepper to taste) and onion.
   🕒 06:26
6. Add 1/2 pouch Bistro Do® Chicken Garlic Tomato Stew to the stir-fried chicken and onion, and simmer until reduced.
   🕒 07:01
7. Once the liquid has evaporated, add the warm 200g cooked rice and mix well.
   🕒 07:37
8. Serve the completed chicken rice on a plate.
   🕒 08:06
9. Heat 2 tsp oil in a frying pan.
   🕒 08:22
10. Pour the egg mixture into the heated frying pan and quickly push it towards the center with a spatula to make it semi-cooked. 【Here's the trick!】 Once you pour the egg mixture, quickly push it to the center and let the edges set to achieve a fluffy texture.
    🕒 08:44
11. Place the semi-cooked egg on top of the chicken rice and drizzle with ketchup to taste.
    🕒 09:34
12. Slice 60g onion.
    🕒 10:52
13. Heat 1 tbsp olive oil in a frying pan and stir-fry the onion.
    🕒 11:11
14. Add 1/2 can canned tuna to the stir-fried onion and continue to stir-fry.
    🕒 11:17
15. Add the remaining 1/2 pouch Bistro Do® Chicken Garlic Tomato Stew to the frying pan and stir-fry with the ingredients.
    🕒 11:55
16. Add water to taste and salt to taste to a pot and bring to a boil.
    🕒 12:27
17. Boil 100g of 1.6mm pasta in the boiling salted water for the specified time.
    🕒 12:41
18. Drain the boiled pasta in a colander.
    🕒 13:00
19. Add the boiled pasta to the frying pan with the pasta sauce and mix well.
    🕒 13:10
20. Finish by drizzling with 1/2 tbsp olive oil and sprinkling with black pepper to taste.
    🕒 13:28
21. Plate and sprinkle with dried parsley to taste.
    🕒 14:13