Step 1

Whisk together eggs and olive oil and set aside.

Step 2

In a medium skillet, saute diced onions in 1 tablespoon toasted sesame oil over medium-high heat for 2-3 minutes til onions are translucent.

Step 3

Stir in rice, remaining 1 tablespoon sesame oil, soy sauce, and ketchup and saute rice for 3-4 minutes until browned.

Step 4

Stir in mixed vegetables and chicken until heated throughout. Transfer rice mixture to a bowl and cover to keep warm.

Step 5

Pour half of the whisked eggs into the pan (over medium heat). Immediately tilt the pan to coat the entire bottom of the pan with egg. Sprinkle half of the cheese over the eggs.

Step 6

Cook for 1-2 minutes until eggs are mostly cooked (they will still be slightly undercooked on top).

Step 7

Spoon half of the rice mixture into the center of the eggs. Use a spatula for fold over the the eggs over the rice to make an omelet. Carefully turn out onto a paper towel. Immediately wrap in the paper towel and shape into a football/omelet shape to seal the edges together.

Step 8

Repeat with remaining egg and rice mixtures to make a second omelet. Serve while warm, top with additional ketchup if desired.