Prepare 1 cup of Japanese short-grain rice according to package instructions. Cook with 1 1/4 cups of water, then cover and simmer for 15-20 minutes until tender.

In a large skillet over medium heat, sauté 1 cup of diced chicken in 1 tablespoon of oil until golden brown, about 5-7 minutes. Add 1 cup of chopped vegetables, cook until softened, then stir in 2 tablespoons of ketchup and simmer for 2 minutes.

In a bowl, whisk 4 medium eggs until pale and frothy, adding a pinch of salt for flavor.

Heat a non-stick skillet and add a small amount of oil. Pour in the egg mixture and cook for 2-3 minutes until edges set.

Spoon the chicken fried rice mixture into the center of the omelette. Fold the omelette over the rice to create a sealed pocket.

Slide the filled omelette onto a plate, folding edges as needed, and drizzle with ketchup or demi-glace if desired.