## make the rice 1. cook rice 2. mince the onion 3. cut the chicken in 1 cm dice 4. heat butter in a large frying pan over high heat 5. add the onion and sauté until translucent (3-4 min) 6. season with salt and pepper, then add 2 teaspoons of Worcestershire sauce, 5 tablespoons ketchup, 2 teaspoons soy sauce 7. sauté until the liquid in the pan is almost gone 8. add rice and stir-fry until it is evenly coated with the sauce 9. adjust seasoning by taste 10. divide rice into 4 portions, arrange each into a mound on a serving plate ## make each omelet individually 1. for each omelet, beat 3 eggs using a fork, and mix with salt, pepper, and milk 2. prepare a moistened and wrung-out kitchen towel 3. heat a 20 cm nonstick frying pan over medium heat 4. add 1 tablespoon of butter and melt it but don't let it brown 5. put the egg mixture into the frying pan and mix rapidly until its very soft 6. if the pan gets too hot and the egg looks like it's browning, put the pan on the moistened towel to cool it down 7. stop mixing while the egg is still a bit runny and take it off the heat 8. when it's no longer runny, somehow slide the omelet on top of the rice 9. top with ketchup and serve immediately