Start by cutting the chicken breast into bite-sized pieces. Peel and slice the carrots and potatoes into thin strips. Chop the onion finely.

In a large pot, bring water to a boil and add 1 cup of rice. Cook for about 18-20 minutes or until tender. Drain and set aside.

At the same time, in a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.

Heat 2 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add the chopped onion and sauté until translucent.

Add the chicken pieces to the pan along with salt and black pepper. Stir-fry until the chicken is cooked through and browned on all sides, about 8-10 minutes.

Add the carrots and potatoes to the chicken and onion, and stir well. Cook for another 5-7 minutes until the vegetables are tender.

In a small bowl, beat the eggs. Push the chicken and vegetables to one side of the pan and pour the eggs into the pan. Scramble the eggs until fully cooked.

Combine the cooked rice, pasta, and 2 tbsp of butter into the pan with the chicken and vegetables. Stir everything together thoroughly.

Add 3 tbsp of soy sauce to the stir fry and mix well, ensuring everything is coated evenly.

Taste and adjust seasoning if necessary. Serve hot, garnished with spring onions if desired.