1. Stir together ketchup, Worcestershire sauce, and a small splash of soy sauce to make the topping sauce, then set it aside.

2. Heat oil and 1 tablespoon butter in a skillet over medium heat, then cook the onion until softened.

3. Add the garlic and cook for about 30 seconds until fragrant.

4. Stir in the chicken, peas, and carrots, then cook until warmed through.

5. Add the cooked rice and break up any clumps with a spatula.

6. Stir in ketchup and soy sauce until the rice is evenly coated, then season with salt and black pepper.

7. Transfer the fried rice to a bowl and keep it warm.

8. Whisk the eggs with milk or cream, salt, and black pepper until smooth.

9. Melt the remaining butter in a nonstick skillet over medium-low heat.

10. Pour in the eggs and gently stir the center for a few seconds, then let the eggs set into a soft omelet.

11. Spoon the warm fried rice into the center of the omelet.

12. Fold both sides of the omelet over the rice, then slide it onto a plate seam-side down.

13. Drizzle with the prepared sauce and garnish with green onions before serving.