Cut the avocado in half, twist it, and hollow it out. Cut it into small cubes (0.8cm long)

Chop the onion in the opposite direction. The thinner, the better. Dissolve 0.5t of sugar in cold water, soak the onion, and shake off the water. (The texture & sauce seeps well later.)

Cut chicken tenderloin into 1cm cubes.

Defrost flying fish eggs in advance. (Put the pack in cold water for 30 minutes)
Pour 2 tons of olive oil into a heated pan and add 1/3 of chopped green onions to make scallions first. (Tilt the pan and roll to one side to cook the green onions.)

When the green onion turns brown, stir-fry the chicken. When the chicken is half cooked, add 1T of cooking wine.

Put 1T of seasoned soy sauce around the pan. (Inscented)

Stir-fry the chicken well.

When the chicken is cooked (white), add 1t of paprika powder. Taste up (If not, skip it)

If there is little water, turn off the heat and dab the pepper.

We didn't have lettuce, so we replaced spinach. Pour 1t of olive oil over a heated wok, cut 4cm, and stir-fry washed spinach quickly over high heat. Add a pinch of bay salt and season it.

Push spinach aside and scramble 2 eggs with a thousand-day skewer. Stir with wooden chopsticks and cook only 90 percent.

Put the rice on the plate in advance and let it cool for a while.
(If the rice is too hot, the taste will not be harmonized.)
Set the rest of the ingredients.

Adjust the amount of menu you like in a circle and circle around it. (Add seaweed flakes right before you eat them at the end.)

Sprinkle with mayonnaise and Demiglas sauce. Sprinkle seaweed flakes and mix well. I ate it with fish cake soup.