1 chicken thigh or breast (about 3 to 4 ounces/85-113 g), cut into small bite-size pieces
2 tablespoons (30 ml) diced carrot
1 tablespoon (15 ml) diced white onion
2 small mushrooms, sliced thin
1 cup (240 ml) cooked short-grain white rice (day old is best)
2 tablespoons (30 ml) ketchup
1 tablespoon (15 ml) Worcestershire sauce
Salt and pepper
1 tablespoon unsalted butter
Heat oil in a small pan over medium heat. Sauté the chicken, cooking almost all the way through, until golden, about two to three minutes. Season with salt and pepper. Add the carrots, onions, and mushrooms, and cook for two minutes, until starting to soften and brown.
Add the rice, stirring to evenly disperse all of the ingredients. Make a well in the middle and add the ketchup and Worcestershire, allowing them to cook, undisturbed, for about 20-30 seconds, or until they stop bubbling. Mix the cooked sauce mixture into the rice. Keep warm and reserve for omelette.
Crack eggs into a bowl and whisk together until well combined. Heat butter in a medium non-stick sauté pan (8-inch/20.5 cm) over low heat. Add eggs and season with salt. Cook, covered, over low heat, undisturbed, until beginning to set. Do not brown the egg.
Add the warm chicken rice in an oval shape down the middle of the omelette. Use the sides of the pan to fold the sides of the omelette over the rice. Flip the finished omelette onto the plate.
Serve hot, garnished with ketchup, parsley, lettuce, and cherry tomatoes.