Step 1

Heat oil over medium heat in a large frying pan and saute garlic for a few seconds until fragrant.

Step 2

Add chopped carrots and onion and saute until onions are translucent.

Step 3

Add chopped chicken and cook through.

Step 4

Salt to taste (we're adding ketchup next, so not too salty) and stir in rice.

Step 5

Stir in ketchup.

Step 6

Take 1/3 of the chicken rice and place on a plate.

Step 7

Use a damp paper towel to shape rice into a football shape.

Step 8

Repeat with remaining rice, to make three footballs.

Step 9

Heat a large non-stick skillet over medium heat.

Step 10

Whisk eggs, salt, and milk.

Step 11

Pour one egg's worth into the skillet and swirl pan to evenly distribute. Cook through and set aside on a plate. Repeat two more times.

Step 12

Add the remaining 3 eggs worth and scramble until set, but not cooked through.

Step 13

Add 1/3 of the scrambled egg on top of each rice football.

Step 14

Place the thin cooked-egg "skin" over each football, and using another damp paper towel, fix the shape and tuck in the along the sides.

Step 15

Drizzle top with extra ketchup and eat while hot.