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An omelette draped over ketchup fried rice, split open to reveal creamy eggs inside. Omurice is a Japanese high calorie dinner that's equal parts skill and comfort.
Dice chicken breast, onion, and carrot; heat 1 tbsp butter in a large skillet over medium-high heat and sauté chicken until just cooked and slightly browned.
Add onion, carrot, and peas to the skillet; stir-fry for 3–4 minutes until vegetables soften but retain color.
Reduce heat to medium, add cooked rice, ketchup, soy sauce, salt, and black pepper; toss thoroughly until rice is evenly coated and piping hot, then remove from heat.
Whisk eggs and milk together until smooth; wipe skillet clean, melt 1 tbsp butter over medium-low heat, pour in a quarter of the egg mixture, swirling gently for a soft, creamy omelet.
Transfer rice to the center of each omelet, fold edges to envelop filling; flip onto a plate, slit gently for runny center, and drizzle ketchup glaze decoratively over the top.
