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1
Heat a wok or frying pan over medium-high heat. Add a small amount of butter or neutral oil and cook the chicken pieces until no pink remains. Add the diced onion and stir-fry until softened and translucent. Add the warm rice and toss to combine. Add the ketchup and fold it through the rice until every grain is coated and the mixture is moist but not wet. The rice is done when it is uniformly pink-orange and fragrant with ketchup, with no dry or pale patches remaining.
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2
Mound one quarter of the ketchup rice onto a warmed plate in a neat dome. Set aside and keep warm while the omelette is made.
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3
For each portion: melt 15 g butter in a small frying pan over medium heat until foaming but not browned. Pour in 3 beaten, unseasoned eggs. This is where the dish lives or dies — using a circular shake of the pan, agitate the eggs continuously, keeping them moving so the curds remain fine; remove the pan from the heat when the underside is just set and pale yellow but the interior remains molten, loose, and jiggly — the torori baveuse state. The surface should tremble when the pan is nudged.
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4
Slide the barely-set omelette, egg side up, directly onto the rice dome. Score the center of the omelette with a knife or wooden chopstick so it opens and drapes down the sides of the mound. The omelette is correctly placed when its molten interior spills gently to meet the rice without pooling off the plate.
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5
Draw additional ketchup across the top of the finished dish — the classic finish is a heart shape (haato). Serve immediately; the omelette continues to set as it rests.