1. 1

   Step 1: Break up the cold rice with wet hands until no clumps remain. Cold rice fries; warm rice steams and turns gluey.

   Cold rice is the whole trick.

2. 2

   Step 2: Heat 1 tablespoon of the oil in a wide frying pan over medium-high. Cook the chicken with a pinch of salt until golden at the edges, about 3 minutes.

   Brown chicken: 03:00

3. 3

   Step 3: Add the onion and cook until translucent, about 2 minutes, then stir in the peas.

   Soften onion: 02:00

4. 4

   Step 4: Add the rice and press it flat against the pan for 30 seconds before tossing. Repeat twice so the grains pick up a little colour.

5. 5

   Step 5: Push everything to one side, add the ketchup and soy sauce to the bare pan, and let them bubble for 20 seconds before stirring through.

   Cooking the ketchup first takes off its raw edge.

6. 6

   Step 6: Toss until every grain is evenly pink, taste for salt, then tip onto a warm plate and wipe the pan clean.

7. 7

   Step 7: Beat the eggs with the milk, a pinch of salt and white pepper until completely uniform — no ribbons of white.

   Strain the eggs if you want a flawless surface.

8. 8

   Step 8: Melt the butter in the pan over medium-low. Pour in the eggs and stir gently with a spatula for 40 seconds until softly set but still shiny on top.

   Set the eggs: 00:40

9. 9

   Step 9: Stop stirring and let the base firm for 20 seconds, then slide the omelette over the rice, folding it as it lands.

   Firm the base: 00:20

10. 10

    Step 10: Drizzle with ketchup, scatter over the parsley, and serve immediately while the omelette is still custardy.

Artwork: Original illustration for Happy Little Kitchen. This recipe is original to Happy Little Kitchen and has been written and cooked by hand — it has not been tested in a professional test kitchen.