Ketchup-flavored fried rice wrapped in a thin, soft omelette skin.
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Heat vegetable oil in a wok or large skillet over medium-high heat; sauté the chicken until no longer pink, then add onions and cook until translucent.
Incorporate the peas and carrots, then add the rice, breaking up any clumps with a spatula using a cutting motion to ensure even heating.
Add the ketchup and soy sauce to the rice mixture, tossing constantly until every grain is coated and the sauce is slightly caramelized; season with salt and white pepper, then set aside.
Tightly pack the fried rice into an oval-shaped bowl or mold, then invert it onto the center of a serving plate to create a neat mound.
Whisk the eggs and heavy cream together thoroughly; strain through a fine-mesh sieve to ensure a perfectly smooth texture for the omelette.
Melt butter in a non-stick 8-inch pan over medium-low heat; pour in the egg mixture and stir rapidly with chopsticks to create small curds while keeping the bottom intact.
When the eggs are 70% set but still slightly runny on top, carefully fold the edges inward or slide the omelette directly over the rice mound to drape it completely.
Use a paper towel to gently shape the omelette over the rice into a perfect almond shape, then garnish with a drizzle of ketchup or demi-glace.
