Chop the chicken into small pieces and finely chop the onion.

In a pan, add the chicken and onion. When the onion is soft, add the mixed vegetables.

Then add the ketchup, tomato sauce, and rice. Mix well and add pepper and salt to taste.

Once everything is mixed, set it aside.

Prepare the eggs for beating.

Beat them for 3 minutes with a pinch of milk.

In a pan with vegetable oil, add the beaten eggs to cover the entire pan. Stir until the eggs are about 60% cooked.

Gently place the ketchup risotto over the omelette and cover it on both sides, then flip it onto a plate.

And there you have it, our risotto omelette. There are various ways to cover it; you can use a round rice mold with the omelette on top. There are no rules; it's up to you how you want to cover and fill it.

Traditionally, it's decorated with ketchup on top. Ready to enjoy... a delight you can't miss... yum.