Wash all vegetables and chicken thoroughly. Dice them into small cubes. Blanch the vegetables and chicken briefly so they stay colorful when stir-fried. Beat 3 eggs with the milk, then cook into a thin omelet. Cut the omelet into small pieces and mix with the vegetables.

Rinse the rice well. Add 1 teaspoon salt, 1 teaspoon chicken bouillon powder, and 2 tablespoons soy sauce. Mix well, add water, and cook the rice as usual. When the rice is done, mix it with the vegetables, reserving half to use as filling. Pack the mixed rice into a mold, pressing firmly.

Unmold the rice onto a serving plate, leaving a hollow center for the filling. Arrange pickled vegetables or pickled cucumbers around the rice. Top with olives and sprinkle with cilantro. This rice stays moist and is not dry.