In a medium pan, melt 2 tablespoons of butter over medium heat. Once foamy, add ½ cup diced onion and ½ cup diced bell pepper. Sauté for about 4-5 minutes until softened.

Add ½ cup of diced chicken, shrimp, or your choice of vegetables. Cook while stirring for 5-7 minutes until chicken is thoroughly cooked.

Stir in 2 cups cooked rice, 2 tablespoons soy sauce, and 2 tablespoons ketchup. Mix well over medium heat for 3-4 minutes. Season with salt and pepper to taste.

In a separate bowl, whisk together 4 large eggs and 2 tablespoons of milk until frothy. Season with a pinch of salt.

In the same pan, melt another 2 tablespoons of butter, then pour in the egg mixture. Cook for 3-4 minutes until edges set but center is slightly runny.

Spoon the filling into the center of the omelet. Fold one side over to create a pocket and let cook for another minute.

Slide the folded omelet onto a plate with the seam side down. Drizzle with ketchup or demi-glace if desired. Serve warm.