Created by dienia b on July 13, 2015
Step 1: Dice chicken into small pieces, and slice mushrooms.
Step 2: Heat butter in skillet over medium-high heat and sauté chicken, onion and mushroom for 3 minutes
Step 3: Add 3 Tbsp. ketchup, chicken broth, salt, pepper and continue to cook until liquid evaporates.
Step 4: Add cooked warm rice to the skillet and mix well. Remove the chicken rice from the pan and set aside.
Step 5: In a bowl, mix eggs and milk.
Step 6: Wipe skillet and heat 1 Tbsp. oil over medium heat, making sure entire surface of pan is coated. Pour half of egg mixture into the pan.
Step 7: Move a spatula through the egg mixture in circular motion until the egg is half way cooked through.
Step 8: Place half of chicken rice in the center of the egg mixture and turn the heat off.
Step 9: Tilt the skillet to the side a bit and fold one side of egg over the rice. Push and slide omelet to the other side of the skillet.
Step 10: When the omelet reaches the edge of the skillet, flip it out onto a serving plate so the sides of the egg folds under the rice.
Step 11: If necessary use a paper towel to correct the shape. Repeat steps 6-11 to make another omelet.
Step 12: Combine ketchup and Worcestershire sauce in a small bowl and pour over each omelet.