Prepare demi-glace: Blanch beef bone in boiling water for 2 minutes, then drain and rinse.
Roast beef bone in oven at 200°C for 20 minutes until browned, then set aside.
Heat cooking oil in a large pot over medium-high heat, then sear ground beef until browned, breaking it into small pieces.
Add minced garlic and diced onion to the pot, sauté until fragrant.
Stir in tomato paste and cook for 1 minute to caramelize.
Deglaze pot with red wine, scraping up browned bits from the bottom.
Add beef stock and roasted beef bone to the pot, bring to a simmer.
Simmer for 25 minutes, then strain through fine mesh, discard solids.
Return strained sauce to pot, mix cornstarch with 2 tablespoons cold water, whisk into sauce.
Simmer demi-glace for 10 minutes until thickened, season with salt and white pepper.
For fried rice: Heat 15ml oil in a wok over high heat, add diced carrot and cook for 2 minutes.
Add cooked rice and green peas, stir-fry for 3 minutes breaking up any clumps.
Season fried rice with soy sauce, salt and white pepper, mix well, transfer to plate.
Crack 3 eggs into a bowl, whisk until well combined with a pinch of salt.
Heat 20g butter in a non-stick pan over medium heat until foamy.
Pour whisked eggs into the pan, tilting to spread evenly, cook for 30 seconds until just set on top.
Using a spatula, carefully slide the omelet onto the fried rice, folding if necessary.
Gently pour warm demi-glace sauce over the omelet, allowing it to cascade down the sides.
Garnish with fresh parsley and serve immediately while the omelet is still warm.
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