Cut the chicken into bite-sized pieces. Melt the butter in a frying pan, then add the chicken and mixed vegetables. Sauté briefly.

Add all the ingredients marked with ☆ (bouillon cube, water, ketchup, sugar) to the pan. Simmer over medium heat, stirring constantly to prevent burning, until the liquid is fully reduced. This is the key step!

Once the liquid has evaporated, add the warm rice and mix by cutting through it. Season with salt and pepper to finish.

In a separate frying pan, heat a little oil and cook the eggs to your preferred doneness. Place the eggs on top of the chicken rice to serve!

For the omelet: Adding a pinch of nutmeg and 1 teaspoon of milk to the eggs will help remove any eggy smell.

At home, we often use frozen diced chicken and frozen mixed vegetables—no cutting board needed, so it's super easy!

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Note: 2 tablespoons of ketchup makes this fairly mild—good for kids. Feel free to add more ketchup to taste.

Tips for making a fluffy, creamy omelet with just 1 egg:

1 egg
1 tablespoon milk
2 tablespoons vegetable oil *Using a bit more oil makes it extra fluffy and creamy!

Lightly beat the egg with the milk—don't overmix. Heat the frying pan well, add the oil, then pour in the egg all at once.

Spread the egg in the pan and gently swirl with chopsticks or a spatula 3–5 times in large circles. Don't overdo it or it will turn into scrambled eggs!

Turn off the heat when the egg is still a little soft. The residual heat will finish cooking it perfectly.

Tilt the pan and slide the egg onto the chicken rice on a plate. Enjoy!