In a large skillet, heat 2 tablespoons of cooking oil over medium heat until shimmering.

Add ½ cup of cooled, cooked short-grain rice and ½ cup of mixed vegetables to the skillet. If using, toss in ½ cup of cooked chicken or shrimp. Stir-fry for 3-5 minutes.

Sprinkle salt and pepper to taste, then add 2 tablespoons of demi-glace or a stock-soy sauce mixture for depth. Stir for an additional minute.

In a mixing bowl, crack 4 large eggs and whisk until smooth and creamy.

In a separate non-stick skillet over medium-low heat, drizzle in a bit of oil and pour in the whisked eggs. Cook for 1-2 minutes until edges begin to set.

Take a portion of your stir-fried rice filling and place it in the center of the omelet.

Gently fold the omelet around the rice filling, creating a pocket. Slide onto a plate and drizzle with ketchup.