Cut the chicken into small bite-sized pieces and finely chop the onion, carrot, green pepper, and mushrooms.
Heat oil in a pan over medium heat and cook the chicken until lightly browned and nearly cooked through.
Add the vegetables and stir-fry until softened and the onion is translucent. Season with salt and pepper.
Push everything to the side, add the ketchup to the empty part of the pan, and fry for about 30 seconds to deepen the flavor.
Add the cooked rice and fold it through, breaking up any lumps.
Sprinkle in the consomme powder and stir-fry until the rice is evenly orange. Taste and adjust. Transfer to a bowl and wipe the pan.
Melt the butter in a clean non-stick pan over medium heat. Pour in 2 beaten eggs and swirl to cover the base; let the edges set while the center stays slightly soft.
Spoon a mound of the chicken rice onto one half of the omelette, then fold the other half over to make a half-moon.
Slide it out onto a plate seam-side down. Repeat for the second serving.
Finish with a squiggle of ketchup on top and serve.
