1. Heat 1 tablespoon of neutral oil in a skillet over medium heat. Add the diced chicken and chopped onion, then cook until the chicken is fully cooked and the onion is soft.

2. Stir in the peas and carrots and cook for 2 minutes until warmed through.

3. Add the cooked rice, butter, ketchup, soy sauce, salt, and black pepper. Stir well and cook for 3 to 4 minutes until the rice is evenly coated and heated through.

4. Divide the rice into 2 portions and shape each portion into an oval mound on a plate.

5. In a bowl, whisk together the eggs, milk, and a small pinch of salt until smooth.

6. Heat 1/2 tablespoon of oil in a nonstick skillet over medium low heat. Pour in half of the egg mixture and swirl it around the pan. Cook until mostly set but still soft on top.

7. Place one mound of rice in the center of the egg. Fold the egg gently over the rice and slide it onto a plate seam side down.

8. Repeat with the remaining oil, egg mixture, and rice.

9. Drizzle ketchup over the top, garnish with green onions or parsley, and serve warm.