Cook 2 cups of Japanese short-grain rice according to package instructions. While cooking, heat 1 tablespoon of oil in a skillet and sauté 1 diced onion for 5 minutes. Add 1 cup of chicken and cook for 5-7 minutes.

Combine cooked protein and vegetables with rice in the skillet, adding 2 tablespoons of demi-glace. Mix on low heat for 2 minutes, then adjust seasoning with soy sauce and pepper. Remove from heat.

In a bowl, beat 4 eggs adding a pinch of salt. Heat a non-stick skillet over medium-high and add 2 tablespoons of butter. Pour eggs in, swirl to cover the skillet.

After 2 minutes, spoon the rice filling onto one half of the omelet. Fold the other half over and cook for an additional minute.

Slide the omelet onto a plate, drizzle with ketchup, and garnish if desired. Serve warm.