Gather all your ingredients for the Japanese Rice Omelet. Dice the chicken, chop the onion and carrot, and measure out your cooked rice.

Heat a tablespoon of cooking oil in a large skillet over medium heat. Add the diced chicken and cook for about 5-7 minutes until browned. Add chopped onion and carrot, sauté for 3-4 minutes until tender. Stir in the green peas and cooked rice, drizzle with soy sauce, and mix well until heated through.

In a medium bowl, crack the eggs and whisk them until light and fluffy. Set aside while preparing the omelet.

In the same skillet, add a bit more oil over medium-low heat. Pour half of the egg mixture into the skillet, swirling to coat the bottom. Cook for about 2-3 minutes until the edges are set and center is slightly runny.

Spoon half of the rice filling onto one side of the omelet. Fold the other side over the filling to create a half-moon shape. Cook for an additional minute.

Slide the omelet onto a plate with the seam facing up. Drizzle with ketchup and enjoy!