Heat vegetable oil in a large non-stick pan over medium-high heat. Add diced chicken and cook until browned, about 5-7 minutes.
Add chopped onion and carrot to the pan with the chicken. Sauté until vegetables are softened, about 5 minutes.
Add cooked rice, ketchup, unsalted butter (for rice), salt, and black pepper to the pan. Stir well to combine all ingredients and cook for another 3-5 minutes, ensuring the rice is heated through and well coated with ketchup. Divide the chicken rice into two portions.
In a bowl, whisk 2 large eggs with 1 tbsp milk (optional) until just combined. Heat 1/2 tbsp unsalted butter (for omelette) in a small non-stick pan over medium heat. Pour the egg mixture into the pan, swirling to evenly coat the bottom.
As the edges set, gently push the cooked egg from the sides towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue cooking until the omelette is mostly set but still slightly moist on top. Place one portion of chicken rice in the center of the omelette, then gently fold the omelette over the rice, shaping it into an oval.
Carefully slide the omurice onto a serving plate. Garnish with ketchup or demi-glace sauce. Repeat steps 4 and 5 for the second portion. Serve immediately.
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